Sauce for cutlets, meatballs and dumplings: the dish will be unforgettable

As you want to always every housewife diversify traditional cutlets, meatballs, dumplings. This can be done by preparing and serving these dishes with mouth-watering sauces. The article contains a number of original and delicious recipes.

Sauce for cutlets "Classic red" can become the basis for the preparation of any sauces for beef, pork cutlets and meatballs. You will need a rich broth from meat bones. In half the volume add tomato paste, carrot and onion fry; Bring to a boil and leave to stew on a small fire. In the remainder of the broth, dissolve a little flour, so that there are no lumps and gradually introduce it into the sauce. At the end of the cooking, add salt, sugar and sugar from the sugar to make a beautiful, brown color. This sauce is used as a base, in which seasonings, wine, mushrooms and so on are added. But it can also be used as an independent gravy.

Sauce for meatballs "With vegetables". For its preparation it will be necessary to take as a basis the classic red sauce. You will also need vegetables (sweet Bulgarian pepper, leeks, celery, carrots), cut into strips and fry the whole mixture until golden. Now put it in a boiling red sauce, add a laurel, salt and peas. In the end, you can add a little Maderi. The resulting sauce can be used as a sauce for cutlets.

The sauce for the dumplings "Garlic" is prepared very quickly. It will be necessary to chop several cloves of garlic, add a little sugar, red pepper, a few large spoons of mayonnaise and soy sauce. Mix the mixture thoroughly, add the chopped dill into it.

Sauce for cutlets "From tomatoes" can be cooked quite quickly, but it turns out very tasty. Large fruits of tomatoes are cut into slices and boiled in their own juice on a very small fire. Then you will need to wipe them with a sieve, add butter, sugar, salt and pepper to the mixture. Boil the whole mass, but do not boil to get a very thick seasoning. The finished sauce can be filled with crushed garlic and chopped dill.

Sauce for cutlets, meatballs and meatballs "Tomato with mushrooms" is prepared on the basis of the sauce "From tomatoes." It will be necessary to chop the mushrooms with thin plates, put them out with onions and garlic, and pour white wine. Consistency should become sufficiently thick. At the end, pour the tomato sauce, put the crushed garlic and warm all together, but do not boil.

Meat dishes and dumplings are very suitable for cold sauces.

Sauce "Beetroot" is prepared based on horseradish. It is necessary to rub the root of the horse radish very finely, cut it with a knife. The resulting mixture completely pour hot water, cool and very well squeeze it. Now it's time to add sugar, salt, vinegar and grated beets. Stir the sauce and pour a little oil.

Sauce "Sour cream with horseradish". Root the horseradish finely and pour boiling water. When everything is cool, then drain the water, wring out, add sour cream, sugar and salt.

Sauce "Mayonnaise with greens" is prepared very quickly. You need to thoroughly rub the mayonnaise with crushed garlic and add chopped greens (parsley and dill). In the event that there is a desire to make the sauce softer, then you need to make it half with sour cream.

Sauce "Tomato with mayonnaise" is prepared as follows. Tomato paste should be boiled, add mayonnaise, finely chopped onion, celery root, a little salt, pepper and parsley. It will be best if you add a little curry, crushed garlic, fresh dill greens to the mixture.

Cold sauces must always be infused for a day in the refrigerator.

Bon Appetit!