Stuffed pepper sauce: the best recipes. How to cook a sauce for stuffed peppers
People invented stuffing peppers a long time ago. And although in the people's memory the name of the culinary genius, who was the first to start this vegetable, has not been preserved, all new generations of cooks do not stop thanking him. However, novice housewives sometimes forget that the sauce for stuffed peppers can make an already wonderful dish just a masterpiece worthy of the attention of the most spoiled gourmet. And make love the food of someone who was skeptical about him. Various ways to make a sauce for stuffed peppers, and this article is dedicated.
The easiest option
Despite the external simplicity, such a gravy emphasizes all the flavors of the dish and makes it more juicy. In a small amount of sunflower oil, it is fried for just a minute, with intensive stirring, chopped garlic clove. Then crumbled onion pours onto it.When it is browned, a glass of strong broth and a similar amount of mashed tomatoes are poured into the pan. You can replace it with tomato paste, but then your sauce for stuffed peppers will not be so fragrant. After steaming for ten minutes, favorite herbs and spices are added to it, stuffed vegetables are dipped (or poured), and stewed for about ten minutes.
In principle, you can stew stuffed peppers in a variety of sauces. There are lovers of dishes filled with fruit juices - but this is for aesthetes. The most popular sauce for stuffed peppers is sour cream and tomato paste. It is prepared quite simply. A lot of onions crumble into half rings; from it is tanned frying. Grate a large, fleshy tomato without a skin; out of season, you can replace it with three tablespoons of pasta. Tomato and a quarter liter of sour cream are introduced into the sauce, it is salted and poured into the peppers. A quarter of an hour of soft stewing - and the dish, sprinkled with chopped greens, is served for dinner.
There are other options, how to make a sauce for stuffed peppers with sour cream. A carrot is added to it; sometimes sour cream is diluted with broth; sometimes the gravy is thickened with flour. And as for the used seasonings of all compositions and not count!
If peppers are baked
When using the oven sauce for stuffed peppers is better to do a little differently. A pair of garlic cloves is pressed through, mixed with a half faceted glass of tomato sauce (some suitable for barbecue or barbecue) and mayonnaise are especially suitable. It is better to take it home, a little more than ketchup was taken. The base is flavored with pepper, fresh herbs, spices, poured into a deep form, a bowl or frying pan and put on the fire. Boil - peppers are laid in the sauce and put in a hot oven for half an hour, covered with a lid.
Mushrooms for taste
Even the champignons that have become ordinary can make the sauce for stuffed peppers simply unforgettable. By the way, it is easier to prepare from them, because forest mushrooms often need pretreatment: cleaning, soaking, and even cooking. Champignons are mashed with a meat grinder or blender. Their number depends on the preferred density of gravy. The resulting mushroom porridge is fried almost until tender. The necessary moment can be considered as the cessation of the release of moisture by them, but the preservation of a still liquid consistency.At that moment, a couple of tablespoons of flour are introduced into them, and the frying continues for another three minutes. In another skillet, zazharka is made from finely chopped onions and mashed with champignon mashed potatoes. With continuous stirring, a glass of thick cream is poured, the sauce is flavored with pepper and salt, and after boiling it is sent to the peppers.
Another very interesting sauce for stuffed peppers, especially relevant when baking them. It is taken of medium-sized zucchini and shred in thin semi-circles. Two not the smallest carrots are cut into straws - do not rub, otherwise they will become too sluggish. Half the onion is chopped smaller. If you like spicy foods, add a few thin ringlets of hot peppers to the company of vegetables. All of this is fried in vegetable oil to a beautiful blush, a slurry of three large ground tomatoes is added to the pan (well, or a couple of spoons of tomato paste, or five - favorite ketchup) and two thirds of water. The sauce is stewed for five minutes; Peppers are put tightly in the form prepared for shipment to the oven, poured with vegetable mass and placed at the very top of the stove for ten minutes for baking.
If you don’t feel sorry for donating an incomplete glass of white wine for a good deed, prepare such a gravy. Fry a crumbled onion until light brown. Add to it a full, but without noticeable slide, a spoonful of flour. Five minutes of constant stirring - and thin carrot straw is poured. When she grabs a little, the wine flows in and about a liter of water. For a quarter of an hour, this sauce for stuffed peppers is stewed, then carried through a blender and salted. It remains to pour it into vegetables and extinguish them to readiness.
Finally, we note that the sauce for stuffed peppers in a slow cooker is not prepared separately. Usually prepared and stuffed vegetables are placed in a bowl and poured with gravy made from sour cream, tomato paste, broth and greens in an arbitrary ratio.