Monday, March 21, 2020
Today, housewives are trying to select recipes for simple and tasty dishes so as not only to reduce the time spent in the kitchen, but also to get excellent results. Pork meat gravy is just such a meal: quite affordable, quick to prepare, tasty and satisfying. The best thing is to not have to stand at the stove for a long time and to feed the whole family well.
Pork prepared in this way will delight you with its softness, tenderness and juiciness. Pieces of meat in aromatic tomato sauce fall into fibers and literally melt in your mouth. This is a recipe for a second course that everyone, even novice cooks, always succeeds in!
Cooking step by step:
To prepare a tasty and satisfying meat gravy, take pork pulp (I used part of the shoulder blade), a medium onion, tomato sauce (can be replaced with 2 tablespoons of tomato paste or even ketchup), premium or first grade wheat flour, refined vegetable (I used sunflower) oil , ordinary drinking water, a couple of bay leaves, salt and ground black pepper to taste. Regarding meat: I’m not particularly good at classifying parts of a pork carcass and their purpose, so don’t criticize too much. But the loin part of the shoulder blade for stewing (and also for baking, by the way) is definitely the best fit - it is moderately fatty, so the finished dish will be juicy.
So, wash the meat under cold running water and dry thoroughly with a paper towel or napkins. The fact is that pork for quick frying in hot oil must be dry so that it does not release the precious meat juice, which should remain in the pieces of meat. Cut the meat into thin strips across the grain.
Peel the onion and cut into small cubes. During the cooking process, the onion pieces will be completely boiled and you will not see them.
Pour odorless vegetable oil into a frying pan of suitable volume (mine has a diameter of 26 centimeters) and heat it well. Place pieces of pork in hot oil in portions and fry, stirring, for about 5 minutes. It is important not to add all the meat at once, so that the pieces are not very close to each other, otherwise the pork will not be fried, but stewed.
When the meat is fried, add chopped onions and cook everything together over medium heat for another five minutes, remembering to stir.
When the onion becomes soft, add a couple of tablespoons of wheat flour, salt and pepper to taste. Stirring constantly, heat the contents of the pan for about 3 minutes.
Finally, add tomato sauce (paste, ketchup), add a couple of laurel leaves.
Stir again until the tomatoes completely cover the pieces of meat.
Pour 500 milliliters of boiling water over the meat (so that the heat treatment process does not stop), close the pan with a lid and simmer the pork over low heat for about 30 minutes.
During this time, the meat will cook, become unusually soft, juicy and very tender. The initially thin gravy will thicken due to the addition of wheat flour. You can throw away the bay leaves - they have already given up their aroma.
We serve delicious meat gravy with any side dish of your choice, fresh or pickled vegetables, and herbs. We had mashed potatoes for lunch.
Be sure to prepare such a simple, tasty and satisfying second course - your family will appreciate it!
Pork gravy - a recipe for delicious and meaty gravy in a frying pan and in a slow cooker. To ensure that this simple pork gravy recipe is tasty and tender, it is best to use fresh pork. Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes.
Meat gravy is a complete second course, which is stewed pieces of meat in a small amount of broth. The gravy can be meat, chicken, vegetable, cream or tomato. You can use different meats to make meat gravy. Some people prefer to cook it from rabbit, pork, lamb, turkey, others from beef or chicken.
Pork meat gravy is one of the universal gravies that goes perfectly with both side dishes of cereals and pasta, and with mashed potatoes it is simply delicious. Meat plays a primary role in the taste of gravy. Properly selected meat is the key to a delicious gravy. Give preference to meat without a lot of fat.
In addition to the classic set of carrots and onions, bell peppers, tomatoes, green beans, eggplants or zucchini are often added to the meat gravy.
Pork with gravy is an incredibly tasty dish, adored by many, which goes well with almost any side dish. It will be appropriate both at a formal feast and at an ordinary one. Gravy can be prepared in different ways, which every housewife who wants to feed her loved ones with tasty and healthy food should become familiar with.
Pork gravy classic recipe
Ingredients:
- Pork - 600 g;
- Carrots - 2 pcs.;
- Onions - 2 pcs.;
- Tomato paste - 2 tbsp;
- Wheat flour - 2 tbsp;
- Garlic - 4 cloves;
- Greens (dill, parsley) - to taste;
- Salt - to taste.
Cooking method:
- First of all, rinse the meat in water, then cut the meat into small pieces no larger than 5 cm in width and length;
- Then fry the meat until half cooked over high heat in a frying pan, and when browned, turn the heat to moderate;
- Grate the carrots (or cut into small pieces), cut the onions into small cubes, chop the garlic. Add all vegetables to the pan and fry for 5 minutes;
- Add flour to the pan and continue cooking over low heat for 3 minutes;
- Pour water into the pan to cover all ingredients;
- Add tomato paste and bring to a boil. Then reduce the heat and continue cooking for another 15 minutes under the lid;
- Add chopped herbs and leave to brew for another 15 minutes. Bon appetit!
Pork liver sauce
Express gravy with healthy pork by-product. Cooking time – 30 minutes.
Ingredients:
- pork liver – 600 g
- onion avg. size - 2 pcs.
- sour cream 15% – 100 ml
- wheat flour – 15 g
- sunflower oil – 20 ml
- salt and pepper - to taste
Cooking process:
- Rinse the pork liver and remove the film from the bile ducts. It is recommended to soak it in milk for an hour to remove the bitterness.
- Cut the liver into long pieces.
- Peel the onion and cut into half rings.
- Place the liver in a frying pan with vegetable oil. After 10 minutes, onion. Stir constantly, fry for 5-10 minutes.
- Add sour cream, salt and cook for 2 minutes, covered.
- Add flour, combine with gravy and turn off the stove. The liver gravy is completely ready.
Gravy with tomato paste from pork in a frying pan
Ingredients:
- Pork - 800 g;
- Water - 1 l.;
- Tomato paste - 100 g;
- Carrots - 250 g;
- Wheat flour - 3 tbsp;
- Onions - 250 g;
- Sunflower oil - 50 g;
- Bay leaf - 2 pcs.;
- Ground black pepper - to taste;
- Salt - to taste.
Cooking method:
- To prepare the gravy, take pork pulp or tenderloin. It's okay if the pork has a slight layer of fat. Before cooking, place the meat in a colander and rinse thoroughly with running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions;
- Heat some sunflower oil in a convenient frying pan. Add pork pieces. Fry over moderate heat until lightly browned;
- Place the fried pork pieces in a stew pan;
- Peel the onion and cut into small pieces. Wash and peel the carrots, grate on a coarse grater. Pour the remaining oil into the frying pan, heat it up, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat;
- Add wheat flour. The thickness of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
- Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt, ground pepper;
- Add tomato sauce to the fried pork and simmer on low heat. Simmer for 30-50 minutes until soft. 5 minutes before the end of stewing, add bay leaf;
- Pork gravy is ready. You can serve immediately after stewing or cook for future use for several days. Store the cooled gravy in the refrigerator. Reheat to desired temperature before use. Bon appetit!
For gravy, you can use not the best meat or even trimmings, which makes the dish cheaper. Due to fine cutting and prolonged stewing in broth or sauce, pork of any quality turns out soft and tender. Meat gravy is often confused with goulash. They really are similar. But I think that the Hungarians would be offended if they found out about this. Real goulash is still different from pork meat gravy, a recipe with a photo of which is on our menu today.
The most delicious gravy is made in a slow cooker. Due to the special temperature regime, the meat simmers as if in an oven, is steamed, and turns out to be the softest, even if the pulp of not the best parts of the pork carcass is used.
How to make gravy with pork and vegetables?
In order not to delay or lengthen the text even more, let’s move straight to the step-by-step recipe for a delicious pork gravy:
- Rinse the pork under running water and dry well. Cut into small, identical pieces (can be cubes or stripes), not forgetting to cut off excess films, veins, and fat.
- Vegetables also need to be prepared for processing. This means that they need to be peeled, including tomatoes. And, if there are no problems with onions, garlic and carrots, then you will have to tinker with tomatoes. To peel a tomato, make cross-shaped cuts on it from the side of the stalk and from the opposite side. Boil the water. Place the tomato in a deep bowl, pour boiling water over it so that the water completely covers the vegetable. After keeping the tomato in boiling water for several minutes, take it out, the skin will come off on its own, you should remove it at the places of the cuts. Now all vegetables should be finely chopped.
- Heat vegetable oil in a frying pan and fry the pork pieces in it. Fry the meat over medium heat for about 7-10 minutes, stirring. As a result, each piece should turn white and acquire a golden crust.
- Now add vegetables to the meat (you can do all at once), mix well, turn up the heat a little. Simmer the entire mixture together, stirring, for about 7-15 minutes. The vegetables should be completely limp.
- Now add tomato paste and broth (water). At the same time, you can add salt and pepper to the gravy and add spices. Stir everything, let the gravy boil and you can reduce the heat.
- Simmer everything together over low heat for about 20-30 minutes (or longer). At the same time, the longer you stew the meat, the juicier and tastier it will be. Then you can serve it with your favorite side dish.
Sauchier's tip Be sure to taste the gravy before removing it from the heat. If tomatoes and tomato paste taste acidic, add half a teaspoon of sugar. You can do more if you like.
Now you know how to cook pork gravy with onions, carrots and tomatoes in a frying pan or in a saucepan. Yes, yes, you can cook pork gravy not only in a frying pan, but also in a thick-walled pan - it will probably even be more convenient.
