Gravy of pork

Preparing the gravy of pork rather quickly. You'll need a maximum of half an hour. Important to choose good meat without veins, is particularly well suited to wind pork, so it is called the butchers. For it is taken from the tenderloin with a shoulder. There meat usually does not have veins, tendons, greasy layers. Sliced, the meat comes to preparedness for 25-30 minutes.

Required?

To prepare 4 servings of gravy you need:

Wind pork – 200 g;

Green onions-50 g;

Tomato paste-50 g;

Garlic-3 cloves;

Sour cream - 50 gr;

Salt, Lavrushka, pepper-to taste

Water or milk.

Preparation

So, let's how to cook pork with gravy. Fresh or thawed meat you want cut into cubes approximately 2x2 cm. or slightly larger. Send it on a hot oil pan and fry on high heat. The roasting process should continue until, until it boils away all the liquid and the meat pieces will not appear a light brown crust.

While meat is roasting, wash and chop onions. The degree of grinding you can choose, depending on taste preferences. If the dish will eat the children, it is better to cut as small as you can, because they don't like big pieces of onion.

When the water boils away, add the pork and onion salt, onion comes to preparedness and fry along with the meat. After the formation of the crust in the pan add the tomato paste, sour cream and garlic, which is pre-cleaned and extruded through chesnokodavku. At the same time can add some spice provided by the recipe, once more salt, if needed.

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All is thoroughly mixed, the fire is diminished to a minimum, and the contents boiled for a few minutes, and then pour in 30-50 ml of water and continue to process for another 2-3 minutes.

With so much water the gravy from the pork will turn quite thick. Dilute it with additional cream or water. They are allowed to cook gravy of pork with milk, but then it is better to abandon adding the tomato paste. Generally tomato paste (which can be substituted with ketchup high quality) it is better to add for a couple minutes until cooked in any dish, as its acidic environment slows down the process of steaming foods, especially meat. But when preparing vegetable dishes, it will help keep their shape and will not soft after boiling.

Gravy made of pork can be prepared only with meat, but may contain mushrooms. Nutritive value they are not inferior to meat, and in combination one with the other gives a superior flavor. Mushrooms are sent to obzhivatjsya along with the meat. It could be champignon mushrooms or porcini mushrooms (boletus, obabkov, boletus). The latter should be previously boiled, and slightly dried.

The Finished sauce served with side dishes of mashed potatoes, steamed vegetables, buckwheat, rice or as a separate dish. Also suitable sauce for spaghetti or any other pasta.

Variations

In Addition to mushrooms, in the gravy, you can add vegetables, especially when you don't want to cook her side dish. Combine well with meat, carrots, zucchini, bell pepper. Add them all together or separately.

We talked about how to prepare the gravy of pork, in practice it is possible to replace pork with beef or poultry. In some cases, you can experiment and make gravy from several kinds of meat, only then it is advisable to cut it more finely and shredded, not cubes.

If you want a large amount of gravy, then definitely you should cook it a little differently. To roasted meat and vegetables is added 1-2 tbsp of flour, mixed and fried together with her a few moments, and only after this diluted with water or milk. So gravy gets bigger, it becomes more dense and delicious.