How to make gravy with meat for a side dish of mashed potatoes or pasta? You can find the answer to the question below. It is worth noting that the most delicious and fastest such goulash is made from fresh lean pork. But if desired, the dish can be made from beef, poultry, lamb, veal.
How to Make Gravy with Meat: A Step-by-Step Recipe
Components for goulash:
- boneless pork and fat - 400 g;
- odorless sunflower oil - 45 ml;
- sweet onions - 2 pcs.;
- tomato paste or fresh tomatoes - 2 large spoons or 3 large pieces;
- filtered water - 1.3 cups;
- cloves of garlic - 3 small pieces;
- greens (dill, parsley) fresh - in a bunch;
- allspice, salt, spices intended for meat - add to taste;
- thick sour cream - 120 g;
- medium-sized carrots - 1-1.5 pcs.;
- sheets of laurel - a few pcs.
Pork processing
Before you make gravy with meat, the main component should be well processed. For this, a non-greasy product must be washed, cut off all unnecessary elements, and then cut into medium cubes.
Preparation of additional ingredients
To make the meat (pork) gravy more tasty and satisfying, it is recommended to cook it together with vegetables such as white onions and medium-sized carrots. To do this, the ingredients must be cleaned and cut into small pieces. If for the preparation of such goulash you do not want to use pasta (tomato), then it is recommended to take fresh tomatoes instead. They need to be washed and cut into small cubes.
Pork roasting
Meat sauce should be started by frying the main ingredient. To do this, put the stewpan on the fire, pour oil into it and lay out all the processed pork. It is recommended to cook on medium heat for 17 minutes. During this time, the meat should partially soften and cover with a fragrant crust.
Heat treatment of the whole dish
How to make gravy with meat so that it turns out to be satisfying, rich and aromatic? To do this, add the chopped white onion, medium carrots and fresh tomatoes to the fried pork (if tomato paste is not used). Next to the ingredients, pour filtered water, add allspice, spices for meat, lavrushka and table salt. In this composition, it is recommended to simmer the components under a closed lid for 46 minutes.
The final step in cooking goulash
After the meat becomes completely soft, and the water partially evaporates, leaving only a thick and rich gravy, tomato paste and thick sour cream should be put in a stewpan. Together with these components, goulash needs to be boiled for three minutes, and then removed from the stove, add the grated cloves of garlic, mix well and keep it under the closed lid for about 6 minutes.
How to serve pork goulash to the table
Tomato sauce with meat is served on the table with mashed potatoes or pasta. Such a dish must be hot. It is also recommended to bring fresh herbs, rye or fresh wheat bread to it.