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I would never have thought that the gravy that was given in the catering of the USSR for meatballs, hedgehogs, vegetables, or even just for a side dish such as pasta or mashed potatoes, many will remember with such warmth and look for its recipe on the Internet.
But the fact remains. Every now and then nostalgic memories flicker, beginning with the words:
- Do you remember?
I remember. But, truth be told, I am not an ardent fan of this sauce. As for me, it has a somewhat flat taste due to the fact that spices were not used in it. However, it was this "plane" of taste that made it absolutely universal, and even acceptable for feeding even small children and the elderly.
Now this gravy of relevance, as for me, does not lose (if you play with spices and spices, of course).
So write down the recipe!
Sour cream sauce with tomato and onion was prepared on the basis of base sour cream sauce No. 863. On the basis of this base, by the way, we made a lot of what we used to call gravy. Yes, and in its pure form in home cooking, it is very good (nothing harmful, as I already wrote - even for small children, even for the elderly).
Cooking it is easier than steamed turnips - for two hundred grams of sour cream we take 10 grams of butter and 10 grams of flour. The flour is lightly sautéed without oil, cooled, mixed with butter at room temperature, put in sour cream, brought to a boil, stirred, seasoned with salt and pepper. The cooking process is continued for approximately 3-5 minutes, after which it is filtered through a sieve and brought to a boil again.
There were other variations of the base sour cream sauce, but they were already called "white sauce with sour cream". They could also be the basis of the gravy, but less often - too much fuss, this is one, well, two - such gravy increased the selling price of the dish (and required a large consumption of products).
White sauce was prepared as follows: sifted flour was poured into melted fat and sautéed until it acquires a delicate creamy color (stirring continuously). About a quarter of the required volume of meat broth was poured into browned flour, cooled to 60-70 ° C, and kneaded, gradually adding the remaining liquid. After that, parsley, celery, onions were sent to the sauce and the roots were cooked for about 25-30 minutes. At the end of cooking, the taste was corrected with salt, black peppercorns and bay leaf. After boiling, the sauce was filtered, the roots were ground and it was brought to a boil again.
Layout: for 110 ml of broth - 5 g of table margarine, 5 g of wheat flour, 4 g of onion, 3 g of parsley root, 3 g of celery root.
To prepare sour cream sauce with the addition of white sauce, put boiled sour cream (100 grams), salt in hot white sauce (100 grams), boil for 3-5 minutes, filter and bring to a boil.
Phew, everything seems to be with the base. Now we will make the gravy from the base. For 200 grams of sour cream sauce, we need 75 grams of onions, 7-8 grams of butter, 25 grams of tomato puree.
Saute finely chopped onion, add tomato puree and sauté for another 5-7 minutes, then combine with the base and let it boil. Voila, conscience gravy is ready.
Bon appetit!