Basic red sauce (recipe for catering establishments, 1955)

Category: Sauces
Basic red sauce (recipe for catering establishments, 1955)

Ingredients

broth (in the original it is brown broth, the recipe for cooking which on the bones also exists, but you can take any and just water if there is no broth) 1L
wheat flour 50gr
tomato puree / or tomato paste (with a dry matter content of 30%) 200g / or 80g
carrot 80gr
onion 40gr
parsley root (do not put) 20gr
sugar 25gr
salt, spices (allspice, ground black pepper, bay leaf)
fat for frying 30gr

Cooking method

  • Finally, I was going to lay out the recipe separately.))
  • Yes, it's her !! The same brownish-red stolovskaya gravy, which was usually poured with mashed potatoes with cutlets or meatballs, pasta, rice or buckwheat. It was very tasty even there!))) And it was cooked at home, from good products, according to the norm - just wow, what a sauce))). I am often lazy to cook it, but when I cook it up, it's just some kind of holiday))). I have never tried to freeze it, but I must try it for the future, then I'll tell you what happened!
  • The output is just about 1 liter, taking into account evaporation / shrinkage / shrinkage.
  • Chopped onions, grated carrots on a coarse grater are sautéed in a frying pan in fat (I have vegetable oil), then add tomato puree or tomato paste (I have paste) and sauté for another 10-15 minutes.
  • Flour is sautéed / calcined (without fat !!!) at 150-160 degrees on a stove or in an oven with a layer of no more than 4 cm until light brown. I do this in a frying pan. And one more little subtlety. You can replace a quarter of the flour with rye. When ignited, rye flour has an indescribable smell of rye bread and gives the sauce a very pleasant aftertaste. Don't overheat, don't make hell fire !!
    Here you can see a photo of how flour looks in this process in a pan:Basic red sauce (recipe for catering establishments, 1955)

The dish is designed for

1L

Time for preparing:

1 hour

Note

All! January 3! Down with bourgeois salads with mayonnaise, long live catering: beef cutlet, crumbly rice and gravy. She's a sauce)). Tasty, juicy, classic. The children were delighted. My husband says that this is our nostalgia - children of Soviet schools and kindergartens. But my children were not born at all during the Soviet period, but they still like it sooo much)). Why? The answer is simple: the recipes are well thought-out, solid, intelligently developed.

Happy New Year!
Let it be delicious for you too!)))

Zhannptica
My husband zadolbal with this gravy))) I'll make 3 liters, let me overeat
Thank you very much!!!!
Scarecrow
Zhannptica,

Will know how to contact us!
Irina F
Aaaa !!!! Definitely hachuuuu !!!!!
That's straight, as you described, beef cutlet, crumbly rice and gravy !!!! Everything as we love
We are waiting for the end of the post
And really wondering how the gravy would behave when frozen? After all, with a positive outcome, you can then cook in reserve)))
Scarecrow
Irina F,

Here! I have the same thought! Tomorrow I will try a disposable plastic container and freeze it. Then I will report the result of the experiment. In theory, everything should be OK. But this is in theory.)) But how convenient it would be: I cooked 3 liters, in containers and you always have it !!
Irgata
wonderful sauce
it is not tricky to cook and you want to have a stock, gravy for all time

and if the gravy is not frozen, but preserved in a way that has already been loved by many? - hot gravy in clean dry jars for spinning and in the cold, will stand for at least 2 weeks, and even longer if stored in good cold

Albina
Quote: Irsha
wonderful sauce
I don't cook a little that way, but I will have to try it.Only embarrassing that you need to stain 2 pans? I usually do everything in one.
Anatolyevna
Scarecrow, Nata, is it straight stolovsky?
The husband is straightforward to survive this. But I can't.
Now I know the recipe! Thank you! I will try!
OxanaSh
Zhannptica,
Quote: Zhannptica
Husband fucked up with this gravy

Likewise !!!! My whole life has been demanding a "canteen-like sauce". Whatever sauce I made, and I hated it all my life, oh! , I mean stolovsky sauce. When we were having dinner in the dining room, I immediately warned me "no gravy" Well, now I'll cook it! That will be joy.
Yarik
Beauty and deliciousness! Was the beef cutlet recipe in the recipes somewhere? And then my beef comes out rather dry.
Irgata
brown broth, if desired, is simply prepared

Natasha, thanks for the gravy recipe
Zhannptica
OxanaSh,
Nata, Yes, it's more expensive to contact us
Scarecrow
Quote: Anatolyevna

Scarecrow, Nata, is it straight stolovsky?

Yes, he is straight))). From the collection for catering establishments. Try, cook)).


Added Wednesday 04 Jan 2017 11:11 am

Quote: Yarik

Beauty and deliciousness! Was the beef cutlet recipe in the recipes somewhere? And then my beef comes out rather dry.

Yes, I laid it out. It is called "cutlets / meatballs, recipe for public catering establishments." If I find a link from my phone, I'll throw it.
Trishka
Natus, s!
Thanks for the sauce, it's a childish childhood, nostalgia ...
I took it!
So I think, and if it's happiness to torment, to extinguish in MB for extinguishing, or not?
Scarecrow
Trishka,

What's the difference where to stew? In the same place, fry the vegetables first, flour on the stove, pour in the cartoon and carcass yourself.
Who asked for the burgers recipe? Here is:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=432669.0


Added Wednesday 04 Jan 2017 11:21 AM

Quote: Irsha

brown broth, if desired, is simply prepared

Natasha, thanks for the gravy recipe

Why did you remove the link to the broth ???
I went and read it, and you took it and erased it! Bring everything back!))) This is a necessary addition !!
brendabaker
Scarecrow,
Miracles happen, this is the case
Gravy of my dreams with home delivery
Scarecrow
Quote: Albina

I don't cook a little that way, but I will have to try it. Only embarrassing that you need to stain 2 pans? I usually do everything in one.

So you make a different sauce and it tastes differently. Because it is impossible to fry vegetables in one frying pan in fat and heat dry flour. Stolovsky's technology is like this. Try - compare!))
Trishka
Quote: Scarecrow
What's the difference where to stew?
No, well, no difference, just in MB the chance that it will burn is less, folded, closed and left ... ...
Yarik
Nata, Thank you! I'm making cutlets according to your recipe, from mixed minced meat, I thought we could have others here))) but it’s cho)))
Scarecrow
Yarik,

So just add more water to the minced meat. Yesterday I did them in the oven and they were not dry)).
Yarik
Nata, clear, chief)))
Irgata
Quote: Scarecrow
Why did you remove the link to the broth ???
then I thought it was not entirely decent to shove your the recipe, albeit complementary, it's good that it came in handy
Scarecrow
I've already stuffed the container of sauce into the freezer. Then I'll tell you how he behaves after defrosting. In my opinion, everything should be OK. You can also freeze with brown broth so much, then add more sauce and freeze if everything works out.
OxanaSh
Scarecrow, Nata !!!!

MMMMMM, 100%, 100% This is it !!!!

Here are my husband's first words. And with the addition slup two ladles of sauce. And I also fried the fish (cod fillet) like in a canteen, in breadcrumbs.

Basic red sauce (recipe for catering establishments, 1955)

I sit, rejoice


Added Wednesday 04 Jan 2017 11:42 PM

ScarecrowThank you very much. Finally, my boyfriend got the same sauce. Many thanks from both of us. Happy New Year ! The year has begun great!
Scarecrow
OxanaSh,

How little is really needed for happiness ...)))
Happy New Year!! Both him and you - the performer of his dreams))).
aprelinka
Nata, well, just a granmercy. I'll read about the calcining of flour. As if not to devour the sauce while cooking) I want meatballs with this gravy and mashed potatoes. Well, or rice
Svetlenki
Nata, but it was weak right here in the recipe and the meatballs (recipe) stick ... both recipes ... For me, lazy ... Now we have to trudge to bookmarks and look for meatballs ...

Probably I'll cook 2 liters of sauce and freeze a liter ...
Scarecrow
Svetlenki,

)))

The fact is that this sauce is not from meatballs as such. It is versatile. And for meatballs it is also used.
Svetlenki
Basic red sauce (recipe for catering establishments, 1955)

Before the meal, the husband said that the pasta (pasta) is smaller, the meatballs are larger, the sauce is optional ... silly In the process I had to go to the kitchen to add the sauce

And about meatballs, Nata, I want this recipe to be more everywhere! Because the proportions are so perfect that there are simply no words! I did a couple of times "for memory", without quantities ... well, not ... now the proportions are only from the recipe! Up to a gram!

Scarecrow
Svetlenki,

Didn't you stew meatballs in sauce? Because they are directly poured with this hot sauce and stewed a little. They will make friends and in general it turns out perfectly.

My husband is in great health!)))
Svetlenki
Quote: Scarecrow
Didn't you stew meatballs in sauce?

Nope. I spoiled them ... One loves that the sauce was only on the side dish, the other, depending on the weather, apparently, that it floats in it, that it does not exist at all ... in short, it's easier for me this way

But according to the classic recipe, these meatballs are made by my relatives, well, and Chuchelkins' pies, of course ... Well, and a lot more ...
Lerele
Scarecrow, here !!! That's what I lacked for happiness !!!! It is this sauce !!! I will definitely do it !!!
Spasibishche
Vinokurova
Well, you are teasers, girls !. I will also go to cook / simmer / sauté sauce ... cook in short ... I also want with rice and elk cutlets)))
Scarecrow
And I have frozen sauce)). But I haven't thawed it yet. Somehow there was nothing for now ... But he warms my soul very much!)))
Vinokurova
Quote: Scarecrow

And I have frozen sauce)). But I haven't thawed it yet. Somehow there was nothing for now ... But he warms my soul very much!)))
I say, a teaser !. Well, nothing, nothing !. I will have it soon too
Svetlenki
Quote: Scarecrow
And I have frozen sauce)).

And now I have it too. Whole liter
Vinokurova
Here it is, a delicious sauce!
Basic red sauce (recipe for catering establishments, 1955)
Nata, Thank you!
Lerele
Scarecrow, but I have not frozen
I made half of the recipe, specially cooked broth from the bone, did not deviate a single gram from the recipe: ops: weighed everything on the scales.
Now I will make cutlets with bread according to GOST and mashed potatoes not according to GOST, with butter and milk

Basic red sauce (recipe for catering establishments, 1955)
Svetlenki
Quote: Lerele
specially cooked bone broth

Lerele, envied!

And I am going with courage to go to the butcher and ask me to sell large beef bones (sawn) ... Maybe send my husband ... They will certainly look at them with bulging eyes as if they were crazy!
OlgaGera
Quote: Svetlenki
as if they will look at them with bulging eyes as if they were crazy!
That's right. When I asked for a brisket with a bone, the butcher was speechless. I had to show myself. He decided to take me to the carcass so that she herself would show
And when I treated him to borscht, the butcher, as he saw me, ran right after the brisket
Lerele
Svetlenki, yes, my child brought me bare bones, I add them to the pulp and cook broth like that. And here from a bare bone, or rather a sawn-off piece of bone. To be sure it was a recipe.
Scarecrow
You are straight schemers!))) How to get a beef bone and not be known as a local urban madman))).
Lerele
Scarecrow, and you that, do not sell such bones ??
We always have butchers, I’m even interested in how they are so white-washed from meat. By the way, and not cheap.
Scarecrow
Lerele,

Maybe I wasn’t interested, but I don’t remember the cleanest bones on sale ... Meat on the bone - as much as you like.
Lerele
Scarecrow, tomorrow I'll take a picture, I still have a couple of costumes, now I don't want to get up
You will see how "bald" they are.
OxanaSh
Well well ! Now that's all! Even like a pork schnitzel in the table, I make it in the oven. I like, I'm tired of frying cutlets in oil. My husband is happy, well, finally, my wife, after 34 years of marriage, has learned how to make sauce Everything else does not count!
Remembered !!!! Compote is not enough from dried fruits!
Basic red sauce (recipe for catering establishments, 1955)

Basic red sauce (recipe for catering establishments, 1955)

Tomorrow I will buy dried fruits and prepare compote.

Painting
Scarecrow, Nata, they are sold in "Globus" every day already packaged. True, you need to get there, the grannies and dog lovers grab. Bones with traces (very noticeable) of meat at 15 rubles per kg, and such as on the shields "Do not get in, kill!" 5 rubles per kilo. I saw your recipe and immediately grabbed a packet of both. I'll cook tomorrow.
Scarecrow
Painting,

I saw! But in our globe there are only pigs. Beef - never seen! Can you look bad? need to take a better look ...


Added Sunday 08 Jan 2017 10:17 PM

OxanaSh,

To walk - so to walk! I'm talking about compote!)))
Svetlenki
Quote: OxanaSh
Even like pork schnitzel a la carte, in the oven I make

OxanaSh, Oksana, and can be more detailed under the spoiler? Your schnitzels look great !!!

Nata, sorry for the flood!
Lerele
Dinner yesterday, cutlets, mashed potatoes, sauce. My husband ate ate and said, hmm, how delicious the table sauce tastes, well, let's remember where and when he ate such sauces
Thanks for the nostalgia !!!!
I didn’t start taking pictures of the bones, I read that all these bald bones know them.

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