Kindergarten-Style Gravy
Make your dishes even tastier and more appetizing! Kindergarten-style gravy goes with cutlets, meat, and any side. Pour it over pasta for a delicious dinner. Sour cream makes it tender and silky.
Updated : 26 January, 2026
Easy
About 10 min.
Ingredients
100 grams
Butter
2 tablespoon
Wheat flour
2 tablespoon
Tomato paste
2 tablespoon
Sour cream
1 cup
Water
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make kindergarten-style gravy for cutlets? Prepare the ingredients. Use good-quality butter made from pure dairy (no vegetable fats). The same goes for sour cream - don’t use sour-cream substitutes. The sour-cream fat percentage isn’t critical; any will work. Instead of tomato paste, you can use tomato sauce or tomato purée.
Step 2
It’s best to cook the gravy in a thick-bottomed skillet (or a saucepan with a thick bottom). Place it over medium heat. Add the butter and melt it completely. Add the flour. Stirring actively, toast the flour with the butter until you get a pleasant nutty aroma.
Step 3
Add the tomato paste to the flour mixture. Then start pouring in water little by little. Stir and watch the consistency. You may need a bit more or less than about 1 cup (240 ml) - adjust for your preferred thickness. Keep in mind you’ll add sour cream later, which will make the gravy slightly thinner.
Step 4
Bring the mixture to a simmer over low heat and let it gently boil for a couple of minutes.
Step 5
Thin the sour cream with a little hot water so it won’t curdle in the sauce. Pour the thinned sour cream into the gravy and stir. Season with salt and pepper to taste.
Step 6
Keep the gravy on the heat for another couple of minutes, then pour into a sauce boat and serve. Note: it will thicken a bit as it cools because it contains butter, and it will loosen again when reheated.
Step 7
Enjoy your meal!
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