One of the brainchildren of Soviet public catering is considered to be dishes with gravy. Actually, the side dish itself does not matter. The main ingredient is always the sauce.
Another interesting point is that in a home kitchen, where all the ingredients always seem to be of higher quality, it is impossible to make exactly the same sauce.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to prepare that very tomato sauce, like in the canteen.
You will need:
- flour - 2 tbsp;
- tomato paste - 1.5-2 tbsp. l.;
- sour cream - 1 tbsp;
- water - 1.5 cups;
- butter - 20 g;
- vegetable oil - 2 tbsp;
- salt and pepper to taste.
How to cook
1. Heat vegetable oil in a saucepan or frying pan over low heat, add butter.
2. Once melted, add flour, stir quickly, add tomato paste.
3. Then add 1 glass of water, stir to dissolve the lumps, cook over low heat, add salt and pepper.
4. At the end, add sour cream, stir and turn off after 1-2 minutes.
The sauce is suitable for stewing cutlets, cabbage rolls, stuffed peppers and other dishes.
Earlier we told you how to make pies without yeast .
Expert: Julia Arkhipova
