Pork gravy is preparing pretty quickly. You will need a maximum of half an hour. The main thing is to choose good meat without veins, wind pork is especially suitable , as it is called in butchers. For her, a notch is taken from the scapular part. There, meat, as a rule, does not have veins, tendons, sebaceous layers. Cut into slices, such meat comes to readiness in 25-30 minutes.
What is required?
To prepare 4 servings of gravy, you must:
wind pork - 200 gr;
green onions - 50 gr;
tomato paste - 50 gr;
garlic - 3 cloves;
sour cream - 50 gr;
salt, parsley, pepper - to taste;
Water or milk.
Cooking
So, let's figure out how to cook pork with gravy. Fresh or thawed meat needs to be cut into cubes about 2x2 cm. Or slightly larger. We send it to a frying pan with oil and fry over high heat. The roasting process should continue until all the liquid has boiled away and a light brown crust appears on the pieces of meat.
While the meat is fried, wash and chop the onions. Select the degree of grinding yourself, depending on taste preferences. If the children will eat the dish, then it is better to cut it as small as possible, since they do not like large pieces of onion.
When the water boils, add onion to the pork and salt, so the onion will reach readiness and fry at the same time as meat. After crusting, add tomato paste, sour cream and garlic to the pan, which are pre-peeled and squeezed through a garlic press. At the same time, you can add the spices provided for in the recipe, salt again, if necessary.
Everything is thoroughly mixed, the fire is reduced to a minimum, and the contents are extinguished for several minutes, after which it is necessary to pour 30-50 ml of water and continue the process for another 2-3 minutes.
With so much water, the pork gravy is pretty thick. You can dilute it with an additional amount of sour cream or water. It is allowed to cook pork gravy using milk, but then it is better to refuse to add tomato paste. In general, tomato paste (which can be replaced with high-quality ketchup) is better to add a couple of minutes before being ready to any dish, as its acidic environment slows down the process of steaming foods, especially meat. But when preparing vegetable dishes, it will help to maintain their shape and will not allow to boil.
Pork gravy can be prepared only with meat, and may contain mushrooms. By their nutritional value, they are not inferior to meat, and in combination with one another gives an excellent taste. Mushrooms are sent to be fried simultaneously with meat. It can be champignons or porcini mushrooms (aspen, boletus, boletus). The latter must first be boiled and slightly dried.
Ready gravy is served with side dishes of crushed potatoes, stewed vegetables, buckwheat, rice or as an independent dish. Gravy is also suitable for spaghetti or any other pasta.
Variations
In addition to mushrooms, you can add vegetables to the gravy, especially if it is not intended to prepare a side dish for it. Carrots, zucchini, bell peppers go well with meat. You can add them all together or separately.
We talked about how pork gravy is prepared; in practice, it is quite possible to replace pork with beef or poultry. In some cases, you can experiment and make a gravy of several types of meat, only then it is desirable to cut it more finely and in strips, rather than cubes.
If you need a large amount of gravy, then definitely you should cook it a little differently. 1-2 tablespoons are added to the fried meat and vegetables. flour, mixed and fried with it for a couple of minutes, and only then diluted with water or milk. So gravy will turn out more, it will be more thick and tasty.