Pork sauce

Preparing pork gravy is pretty fast. You need a maximum of half an hour. The main thing is to choose a good meat without veins, the pork is especially suitable , as it is called in meat shops. For her, a scrap from the shoulder is taken. There, meat, as a rule, has no veins, tendons, sebaceous layers. Cut into pieces, such meat comes to the ready for 25-30 minutes.

What is required?

To prepare 4 servings of gravy, you need:

Oven pork - 200 g;

Green onions - 50 g;

Tomato paste - 50 gr;

Garlic - 3 cloves;

Sour cream - 50 gr;

Salt, laurushka, pepper - to taste;

Water or milk.

Preparation

So, let's figure out how to cook pork with gravy. Fresh or thawed meat should be cut into cubes about 2 x 2 cm or slightly larger. We send it to a hot skillet with oil and fry it on high heat. The roasting process should continue until all the liquid has boiled and a light brown crust appears on the pieces of meat.

While the meat is fried, wash and chop the onions. The degree of refinement you choose, depending on taste preferences. If the dish is eaten by children, it is better to cut as small as possible, since they do not like large pieces of onions.

When the water is boiled, add the onion to the pork and salt, so the onion will be cooked and fried at the same time as the meat. After the crust is formed into the pan, add tomato paste, sour cream and garlic, which is pre-cleaned and squeezed through garlic. At the same time, you can add the spices provided for in the recipe, reapply, if necessary.

All carefully mixed, the fire is reduced to a minimum, and the contents are stewed for several minutes, after which it is necessary to pour 30-50 ml of water and continue the process for 2-3 more minutes.

With such an amount of water, the pork gravy will turn out to be quite thick. Dilute it with an additional amount of sour cream or water. It is allowed to cook pork outfits using milk, but then it is better not to add tomato paste. In general, tomato paste (which can be replaced with ketchup of high quality) is better to add for a couple of minutes to readiness in any dish, as its acidic medium slows the process of steaming food, and especially meat. But when preparing vegetable dishes, it will help to keep their shape and will not allow to boil.

Pork sauce can be cooked only with meat, and can contain mushrooms. By their nutritional value, they are not inferior to meat, but in combination with one another gives an excellent taste. Mushrooms are sent to be fried at the same time as meat. These can be mushrooms or ceps (boletus, capes, pimples). The latter must first be boiled and slightly dried.

Ready-made sauce is served to garnishes of crushed potatoes, stewed vegetables, buckwheat, rice or as an independent dish. Also suitable is the gravy to spaghetti or any other pasta.

Variations

In addition to mushrooms, you can add vegetables to the sauce, especially if you do not intend to cook garnish for it. Combine well with carrot meat, zucchini, bell pepper. You can add them all together or separately.

We talked about the preparation of pork gravy, in practice it is quite possible to replace pork with beef or poultry meat. In some cases, you can experiment and make sauce from several types of meat, only then it is desirable to cut it more finely and with straw, and not cubes.

If you need a large amount of gravy, then you should definitely prepare it a little differently. To fried meat and vegetables, add 1-2 tablespoons. Flour, mixed and fried with it for a couple of minutes, and only after that it is diluted with water or milk. So the gravy will turn out more, it will be more dense and tasty.