Pork gravy recipes

According to the Soviet recipe, as gravy was usually prepared in canteens, pork was fried in lard, and then stewed in its own juice with broth. Natural meat broth was an essential ingredient in the dish. Today, not only pork is used as a meat fry for gravy, but also veal, beef, lamb, chicken and other types of meat. And if the gravy is seasoned with a lot of fresh herbs, pepper, garlic, then it can also become a delicious restaurant dish. Gravy is served with a side dish: boiled rice, buckwheat, pearl barley, mashed potatoes or pasta.

Easy Pork Gravy Recipe

Ingredients:

• pork pulp with fat (neck is ideal) – 600 g
• medium carrot – 1 pc.
• large onion – 1 pc.
• flour varieties – 50 g
• tomato paste – 30 ml
• laurel leaf. – 3 pcs.
• black peppercorns – 5 pcs.
• dill and parsley – 1 bunch
• water or meat broth – 450 ml
• oil grows. – 50 ml
• salt, pepper, spices – to taste

Cooking recipe step by step:

1. Rinse the pork meat and chop into sticks up to 1.5 cm wide.
2. Heat vegetable oil in a frying pan and put the pork in it. Fry for 10 minutes until it is browned.
3. Wash and peel the carrots, grate or cut into small strips. Peel the onion and chop into half rings.
4. Pour the vegetables into the pan with the meat and fry everything well.
5. A turn of tomato paste. Mix with the contents of the pan without lowering the heat.
6. Pour boiling water or meat broth over the roast and mix. Send flour there. Mix thoroughly so that no lumps form.
7. Reduce the heat and simmer the meat sauce under the lid for 30 minutes, stirring occasionally.
8. Add the remaining ingredients at the end of cooking: peppercorns, bay leaf, salt and spices, chopped herbs. Turn off the heat, cover with a lid and leave to simmer for 10 minutes.

Gravy with stewed pork and boiled potatoes

This is a perfect second course for lunch.

Ingredients:

• pork pulp – 700 g
• medium onion – 2 pcs.
• little cream. – 40 g
• tomato paste – 40 ml
• laurel leaf. – 2 pcs.
• medium young potatoes – 5 pcs.
• ground black and red pepper, salt – to taste
• water or meat broth – 350 ml
• oil grows. – 30 ml
• fresh herbs – 1 bunch

Cooking recipe step by step:

1. Wash and peel vegetables. Cut the potatoes into large slices, immerse in cold water, salt and cook for 30 minutes until tender. Add lavrushka.
2. Finely chop the peeled onion. Grind the washed greens on a separate board.
3. Cut the pork meat across the grain into medium strips.
4. Put the pork in a pan on the heated butter and fry for about 10 minutes over medium heat, add the chopped onion. Fry for 20-25 minutes.
5. Mix tomato paste with half a glass of broth or water. Add salt and pepper. Pour over meat.
6. Simmer the pork gravy for at least 1 hour, stirring occasionally, adding the broth from time to time.
7. Fall asleep greens. And portionwise lay out the finished gravy to the boiled potatoes.

Meat gravy in a slow cooker

Ingredients:

• pork pulp – 500 g
• medium onion – 2 pcs.
• flour varieties – 30 g
• tomato paste – 50 ml
• laurel leaf. – 2 pcs.
• fresh dill and parsley – 1 bunch
• water or meat broth – 500 ml
• garlic – 3 teeth
• sugar – 25 g
• oil grows. – 30 ml
• seasoning hops-suneli – 10 g
• salt, pepper, other seasonings – to taste

Step by step cooking recipe:

1. Rinse the pork, pat dry and cut into equal pieces.
2. Peel the onion from the husk and chop finely. Pour the onion into the multicooker bowl over the vegetable oil and fry for 8-10 minutes, turning on the “Frying” mode.
3. Add pork, pepper and salt, spices, suneli hops to the onion. Fry, without switching the multicooker mode, for another 10 minutes.
4. Pour the flour into the fry and add the tomato puree. Let the products connect and feed. After pour in the broth, salt, add a spoonful of sugar and close the lid.
5. Set the multicooker mode “Stew” for 40 minutes or in the pressure cooker “Meat” for 20 minutes.
6. Prepare the garlic, peel, chop and add to the gravy with bay leaf. Simmer for a few minutes by turning off the heat. The gravy is ready.

Gravy with pork and mushrooms

Ingredients:

• pork tenderloin – 700 g
• fresh mushrooms (champignons or others to taste) – 500 g
• medium onion – 1 pc.
• tomato paste – 30 ml
• starch – 15 ml
• seasonings, black pepper and salt – to taste
• water
• oil grows. – 30 ml
• granulated sugar – 15 g
• soft cheese (for pizza) – 40 g

Step by step cooking recipe:

1. Wash the pork tenderloin under running water and cut into pieces of 2-3 cm.
2. Wash mushrooms and cut.
3. Peel the onion, chop the quarters of the rings.
4. Mix half a glass of water at room temperature with starch.
5. Pour vegetable oil into a frying pan and, when it heats up, put meat in it. Fry pork until tender. Add onion and mix everything. Fry for 10 minutes. Drop the mushrooms. Salt. Fry for about 10 minutes.
6. Put the tomato paste and pour 500 ml of water (meat broth).
7. Another spoon, but now sugar, bay leaf and seasonings. Reduce the heat and leave the gravy to simmer covered for 20-25 minutes.
8. Grate soft cheese and send to the pan with gravy. Let it dissolve and soak the ingredients of the dish.
9. Add starch diluted with water, add salt to taste, mix thoroughly. Simmer for 5-8 minutes. The gravy is ready.

Meat sauce with melted cheese

Ingredients:

• pork tenderloin – 500 g
• processed cheese – 2 pack. (360 g)
• medium onion – 1 pc.
• small carrots – 1 pc.
• milk or cream – 350 ml
• starch – 10 ml
• seasonings, laurel leaf, black pepper and salt – to taste
• oil grows. – 30 ml

Step by step cooking recipe:

1. Wash the pork meat well and pat dry. Cut into equal cubes.
2. Fry each piece in vegetable oil on all sides.
3. Peel and chop the onion. Add to pork, salt. Simmer the mixture until the onion softens.
4. Peel the carrots and cut into thin circles. Add to skillet and simmer for about 25 minutes.
5. Pour starch into milk or cream and mix. Pour the mixture into the skillet. Simmer future gravy for 20 minutes.
6. Cut the processed cheese into small cubes, also send to the pork. The cheese will quickly melt and dissolve in the dish. Turn off the heat and cover the skillet with a lid. Leave the meat on the stove to soak in the creamy gravy for 10 minutes.

Pork liver sauce

Express gravy with healthy pork offal. Cooking time – 30 minutes.

Ingredients:

• pork liver – 600 g
• bow cf. size – 2 pcs.
• sour cream 15% – 100 ml
• wheat flour – 15 g
• sunflower oil – 20 ml
• salt and pepper – to taste

Cooking process:

1. 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.
2. Cut the liver into long pieces.
3. Peel the onion and cut into half rings.
4. Put the liver in a pan with vegetable oil. After 10 minutes, onions. Stir constantly, fry for 5-10 minutes.
5. Add sour cream, salt and cook for 2 minutes covered.
6. Pour flour, combine with gravy and turn off the stove. The gravy with the liver is completely ready.

Pork cutlets in gravy

Ingredients:

• pork pulp – 600 g
• onion medium size – 2 pcs.
• white bread – 150 g
• garlic – 1 tooth.
• cream – 50 ml
• wheat flour – 40 g
• tomato paste 80 g
• meat broth – 400 ml
• grows. oil – 30 g
• salt pepper
• breadcrumbs – 80 g

Step by step recipe:

1. Grind the meat in a meat grinder. Soak white bread in cream. Add to mince.
2. Peel onion and garlic and chop finely. Add 1 onion and all the garlic to the minced meat along with salt and pepper. Mix.
3. Form cutlets, size – to taste. Roll in breading and fry in a pan in oil for 10 minutes on all sides.
4. Put cutlets on a dish. Do not turn off the stove.
5. Pour the second chopped onion into the pan and fry for no more than 5 minutes until a transparent color.
6. Pour flour, turn off the stove, stir for another 1-2 minutes. Add tomato paste to the onion. Mix.
7. Pour the hot broth into the pan and turn on the heat. Stir constantly so that lumps do not form from the flour.
8. Place patties in sauce and bring to a boil. Reduce heat to low, cover with lid and simmer for 15 minutes. Salt and season to taste.

Pork belly in cream sauce

Ingredients:

• pork brisket on the bone – 700 g
• melted butter – 20 g
• spices and salt
• dry white wine (dry cider) – 200 ml
• small onion – 1 PC.
• white mushrooms – 150 g
• Worcester sauce – 5 ml (10-15 drops)
• brandy or whiskey – 20 ml
• ordinary mustard – to taste (1 tsp)
• sugar – 30 g
• cream 20% – 250 ml
• spices and salt

Step by step recipe:

1. The meat must be dry. If it is wet, blot it dry with paper towels. Rub the whole brisket with salt and barbecue seasonings. Place under pressure in a saucepan and refrigerate overnight.
2. Heat melted butter in a heavy-bottomed saucepan. Cut the brisket into steaks and fry in a pan on all sides.
3. Pour in dry wine or cider. Cover with a lid so that there is a hole and simmer until the liquid has evaporated over low heat, turning the brisket steaks from time to time.
4. Fry the meat until dark brown and send to a plate to cool.
5. In the fat from the brisket in a heated pan, put the chopped onion into strips. Rinse and clean the mushrooms. Add to the onion and simmer for 5 minutes until softened. Stir.
6. Drizzle with Worcestershire sauce, brandy, mustard and simmer for 2 minutes. Add cream, salt and sugar. Bring to a boil and reduce heat.
7. Put the meat in the gravy. Leave the meat to soak in the gravy for at least 10-15 minutes. When the dish is ready, put the brisket steaks on a plate and pour over the sauce.

How many calories in pork gravy

The gravy itself, including with the addition of meat broth, has a low calorie content – only about 70-80 kcal. But if lard for frying and meat is added to it, then the calorie content of 100 g of the product increases to 280-350 kcal.