How to make pork with gravy in a pan. The original recipe for meat sauce for rice

With the help of gravy, you can enrich any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and uncomplicated recipes will help turn the most ordinary dish into a very tasty and satisfying meal. Gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, they take a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to take fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but in the mushroom season, of course, fresh forest mushrooms are best suited - the gravy with them will turn out to be very fragrant, rich and tasty.

For the preparation of vegetable gravy, onions, carrots, tomato paste (fresh tomatoes), herbs and spices are mainly used. If you don't have a lot of ingredients at home, you can make a quick gravy with tomato paste, onion, flour, and pepper and salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that thickens and makes the gravy a little viscous and enveloping.

Very tasty and light gravy is obtained with milk, sour cream or cream. To prepare such a sauce, you will need a dairy ingredient, onions, some water, flour and seasonings. It is recommended to leave the finished gravy for 15 minutes so that it brews and thickens a little.

Gravy - preparing food and dishes

To prepare the gravy, you need to prepare a set of kitchen utensils and utensils, including the following items: a bowl, a saucepan, a thick-walled frying pan or stewpan, a cutting board, a knife and a grater. Gravy is served along with a side dish on regular serving plates for second courses.

Before proceeding with the direct preparation of gravy, it is necessary to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate carrots). You should also measure the right amount of flour, liquid products and spices.

Recipe 1: Gravy for pasta (option 1)

Gravy for pasta will diversify the usual dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

• 280-300 g of any meat;
• Onion - 140 g;
• Carrots - 140-150 g;
• Flour - 20-25 g;
• Tomato paste - 25-30 ml;
• Garlic - 2 cloves.

Prepare products: rinse the meat and cut into small pieces. Peel onions and carrots, grate carrots, chop onions. First you should fry the pieces of meat until almost ready. Then put the vegetables to it and fry everything together for another 4 minutes. Add flour to the roast and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the pan boil, reduce the heat, pepper, salt and cover the pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to infuse for 1315 minutes.

Recipe 2: Gravy for pasta (option 2) Creamy

A very simple and delicious pasta sauce recipe. The gravy is very tender, fragrant and fragrant.

• Fresh or canned tomatoes - 380-400 g;
• Fat cream - 80-100 ml;
• 15 ml of butter;
• Onion - 1 pc.;
• Garlic - 1 clove;
• Basil (dry or fresh);
• Olive oil;
• 2 g of oregano;
• 4-5 g of salt;
• Sugar - 0.5 tsp;
• Pepper - 3 g.

Chop onion and garlic and fry. Wash tomatoes, remove skins and chop. Place in skillet with garlic and onion. Add some sugar, oregano and basil, season the mixture with salt and pepper. After most of the liquid has evaporated, add the butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork gravy is a great choice for second courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during this time you can safely cook buckwheat or mashed potatoes.

• 350-400 g of pork;
• 1 carrot;
• Onions - 2 pcs.;
• Sunflower oil;
• Incomplete spoonful of flour;
• 2 spoons of tomato paste;
• seasonings;
• Greenery.

Cut the washed meat into small pieces. Fry in oil, then pour in water and leave to stew. We rub the carrots, cut the onion into thin half rings. We pass the vegetables in a separate pan. Add flour to vegetables and mix thoroughly. Take the vegetables off the fire. We spread the passivation to the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the meat with pasta and continue to simmer over low heat. A few minutes before the readiness, pour the chopped greens into the pan. Ready gravy insist 10-15 minutes.

Recipe 4: Chicken Gravy

Chicken gravy in a delicate sour cream sauce is the perfect way to diversify pasta, buckwheat or mashed potatoes. The gravy is very tender, fragrant and tasty.

• Small chicken breast;
• 2-3 small onions;
• Salt;
• Pepper;
• Sour cream (or mayonnaise) - 100 g;
• Some water;
• Vegetable oil.

Rinse the chicken, cut into small cubes and start frying in a pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, put the onion and fry everything together over low heat, then pour water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato Sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

• 1 onion;
• 4. Vegetable oil;
• Salt;
• Pepper;
• Tomato paste or ripe tomatoes - 150-160 g;
• a spoonful of flour;
• Bay leaf;
• A little sugar;
• Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Chop the onion and fry in vegetable oil, then put the tomato paste on it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the flour with the resulting broth and mix thoroughly to avoid the appearance of lumps. Pour the mixture immediately into the onion. Mix all the ingredients thoroughly, salt, pepper and add a little sugar. Throw a couple of bay leaves and simmer under a closed lid for a few minutes. Turn off the heat and let the gravy thicken. It is very tasty to pour meatballs, meat or fish cutlets with ready-made gravy.

Recipe 6: Gravy for buckwheat

Buckwheat gravy can be prepared in two ways: based on vegetables or based on meat. This recipe shares the secrets of preparing fragrant vegetable gravy for buckwheat.

• 2 large heads of onions;
• 2 carrots;
• 25-30 ml of tomato paste;
• 1 st. l. Sahara;
• Fragrant seasonings - to taste;
• Salt;
• Pepper;
• 15 ml sour cream or high fat cream

Grate the carrots, chop the onion. First, fry the onion in oil, then spread the carrots to it. Dilute the tomato paste in water or broth and pour the sautéed vegetables with the mixture. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the sauce for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. You can add more water or broth if needed.

Recipe 7: Meat Gravy

Such gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy is great for buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

• 400 g of beef and pork;
• Bulbs - 3-4 pcs.;
• Tomato ketchup - 45-50 ml;
• Bay leaf;
• 10-12 g flour;
• Salt;
• Pepper.

Peel and chop the onion. Rinse all the meat and cut into small pieces. In a thick-walled saucepan or frying pan, heat the oil and lay out the meat. After the pieces of meat are browned, put the onion and fry for a few more minutes. Then throw a bay leaf, add salt and pepper to taste, pour in ketchup. Pour about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the fire and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can cook it from ordinary champignons, or you can use fresh forest mushrooms - then the gravy will turn out even more fragrant and tastier.

• 400 g of forest mushrooms;
• A glass of cream (21-22%);
• 1 st. l. flour;
• 80-100 g of onion;
• 65 g butter;
• Salt.

Boil the mushrooms until cooked, then fry in butter. Chop the onion and add to the mushrooms. Fry all the ingredients for another 9-10 minutes, salt the mass. Then sprinkle the mushrooms with onions with flour, mix and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to infuse for a few minutes.

Recipe 9: Gravy for cutlets

A very quick recipe for delicious gravy for meatballs. You can prepare such a gravy immediately after frying the cutlets, as you will need fat.

• Fat and juice in which cutlets were fried;
• Half an onion head;
• a spoonful of flour;
• 65-70 g of tomato paste;
• 200 ml of water;
• Condiments and spices.

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for Rice

Even the most ordinary boiled rice can become incredibly tasty if you cook juicy gravy for it. Preparing such a gravy is very simple and does not require the use of complex products.

• Beef - 300 g;
• 1 onion and carrots;
• 15-20 ml of tomato paste;
• a spoonful of flour;
• A glass of hot water;
• Vegetable oil;
• Spices;
• Pepper;
• Salt.

Cut the meat into small cubes and fry until tender. Transfer the meat to a bowl. Grate the carrots, chop the onion. Fry the vegetables in the same pan where the meat was fried. Season vegetables with tomato paste, mix and add flour. Put the pieces of meat back, simmer everything together for 4-5 minutes, then pour in the water. Season the gravy with herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Gravy from the liver turns out not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy is great for any side dishes: mashed potatoes, pasta, buckwheat, etc.

• Half a kilo - 600 g of beef liver;
• 2 heads of onions;
• Sour cream - 350-400 g;
• dried parsley;
• Flour.

Rinse the liver, cut into small pieces, each of which roll in flour. Fry the liver until golden brown. Transfer the liver to a bowl. Chop the onion and fry until golden. Put the onion in the pan to the liver. Pour the liver with onion sour cream and simmer over low heat for about 20 minutes. 4-5 minutes before the liver sauce is ready, salt and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy is a great addition to any side dish and is easy to prepare. To prepare beef gravy, you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

• Half a kilo of beef pulp;
• 1-2 pcs. Luke;
• 2 tablespoons of flour;
• 15 ml of tomato paste;
• A spoonful of vegetable oil;
• 350-400 ml of water.

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons flour and tomato paste. Mix all ingredients properly. Pour in hot water, mix everything again to dissolve the lumps. Bring the gravy to a boil, reduce heat and simmer covered over low heat until tender. Let the prepared gravy rest for 10 minutes.

Recipe 13: Gravy for mashed potatoes

An excellent recipe for gravy for mashed potatoes in a hurry. For cooking, you need chicken, onions and seasonings.

• Chicken fillet - 300 g;
• 2 onion heads;
• Salt and pepper - to taste;
• Vegetable oil;
• Some water.

Rinse the chicken fillet, cut into small cubes and fry until tender in vegetable oil. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry gravy. Then pour chicken and onion with water and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Gravy from flour is the easiest and most common way to prepare sauce for various side dishes. For cooking, you need milk, flour and butter.

Pour milk and water into a small saucepan, bring to a boil. Put the butter, season with spices and salt. In a separate bowl, mix the flour with hot water and dilute thoroughly until the lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. Proportions must be chosen independently, since everyone loves different gravy - someone is thicker, someone is more liquid.

- The most important rule that must be observed in the process of preparing any gravy is the correct selection of proportions. For one and a half tablespoons of flour, you need to take about 1 cup of liquid. This can be water, vegetable or chicken broth, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to take a little more flour;

- To make the gravy for the cutlets very rich and fragrant, you need to cook it in the same bowl where the cutlets themselves were fried;

- To avoid the formation of lumps, it is necessary to dissolve the flour first in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

- If you don't have tomato paste on hand, you can use fresh tomatoes. To do this, you need to wash them, remove the skin, chop or grind the pulp in a blender, season with salt, pepper and sugar. You can add chopped fresh or dry herbs. Great for cilantro, basil, dried dill and parsley, cardamom, etc.;

- Chicken gravy goes well with dried garlic and curry seasoning;

- If cream sauce is being prepared, cream must be added last and not boiled, but simply brought to a boil. After that, the pan must be immediately removed from the heat and left to infuse for several minutes;

- Instead of flour, cornstarch can also be used as a thickener;

- To prepare the well-known gravy as in the dining room, it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. Pour half a liter of hot water or vegetable (or meat) broth into the vegetable mixture. Then the gravy is seasoned with salt, pepper and a few bay leaves are thrown. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After that, the flour mixture is poured into the vegetables and boiled all together for a few more minutes.

Appetizing pork with tomato paste is prepared very simply and does not require special expenses. Thanks to the combination of tomato paste with fragrant spices, the meat has a rich bright taste. If desired, the dish can be supplemented with seasonal vegetables. Garnish with potatoes, pasta or cereals.

Ingredients

To cook pork with tomato paste you will need:

500 g of pork pulp;

1-2 bulbs;

2 tbsp. l. thick tomato paste;

2 glasses of water;

1 st. l. flour;

1 st. l. spices "for meat" or "for shurpa";

1 bay leaf;

salt - to taste;

vegetable oil for frying.

Cooking steps

Cut the pork into small pieces and fry in vegetable oil until golden brown.

Then pour 0.5 cups of water and dilute a tablespoon of flour in this water, mix well so that there are no lumps (flour is added to thicken the sauce, if you do not want the sauce to be thick, do not add flour). Pour water with flour back into the pan with meat, stir, bring to a boil, reduce heat and simmer covered for about 25 minutes.

Add tomato paste to the pan, salt, throw bay leaf. Stir and simmer for another 30-40 minutes until the meat is fully cooked.

Bon appetit, please your loved ones!

• pork - 300 g,
• carrots - 1 root vegetable,
• onion - 1 medium head,
• tomato paste - 2 tablespoons,
• sour cream - 1 large tablespoon,
• flour - 2 tablespoons with a slide,
• greens - 1 tablespoon (if you have it frozen),
• sunflower oil - quite a bit for frying meat,
• spices or salt - to taste,
• 1.5 cups water for making the sauce

Cooking process:

Pour a little sunflower oil into a deep frying pan and put on medium heat. Well, we ourselves quickly take up meat. It should be defrosted by the time you cook it. We cut it first into thin medallions, which we cut into small strips.

Salt it a little and transfer it to a hot pan. Without reducing the fire, let's grab it. The pieces will turn white and become soft. Then reduce the heat almost to the minimum and simmer the meat under a closed lid for 10 minutes, no more. It will begin to secrete juice and will subsequently not fry, but languish in it. Next, put carrots grated on a medium grater and finely chopped onions in a pan.

We mix, if necessary, pour in a little water, if the carrots turned out to be dry and quickly absorbed all the liquid, cover with a lid and simmer over low heat for 12-15 minutes.

When this time has passed, prepare the sauce in a separate bowl. To do this, add flour to a little warm water (I always take only boiled water).

Stir well until the lumps disperse. Add tomato paste, mix.

We put sour cream last, shake it up and pour meat and vegetables with the resulting sauce.

I indicated the proportions of water and flour that are optimal for me. I don't like liquid sauces. You control the consistency of the dish yourself. If you add more water, the gravy will come out liquid, but if you increase the amount of flour, the dish will be so thick that it will literally stand a spoon.

Pour greens, spices, mix and let the tomato sauce stand on low heat under the lid for 15-20 minutes.

For spiciness, you can add a clove of garlic at the end of cooking. Serve hot with any side dish.

Bon appetit!

It is not clear why some housewives do not like to cook pork dishes, although they eat sausage, boiled pork, and lard.

After all, pork easily responds to all types of heat treatment: it can be fried, boiled, baked, stewed. At the same time, the meat almost always turns out juicy and soft.

It takes much less time to cook pork dishes than beef dishes.

Pork does not need to be soaked in a vinegar marinade to get rid of a specific smell (as is done with lamb).

Of course, there are exceptions if the hostess, due to inexperience, purchases the meat of an adult male - a boar - on the market. If he was not castrated at one time, then his meat will smell unpleasant, give off urine (it will be said not to the table). And this smell is almost impossible to interrupt.

Therefore, when you come to the market, do not rush to buy the first piece of pork that caught your eye. Consider it carefully.

If the meat is pinkish and the fat is white, then you have young pork. The skin of such meat is thin, easily pierced with a knife. And sellers often demonstrate this to buyers.

Thick, tough skin, yellowish lard indicate that this meat is old. The surface of the meat should not be slimy, slippery. Smell the meat - it should not have a foreign smell.

Stewed pork: the subtleties of cooking

• Pork stew is very tasty. It is prepared with all kinds of sauces, the basis for which are most often tomatoes, tomato paste or ketchup.
• From vegetables, onions, carrots, bell peppers are best suited for pork. They can be cut into both large pieces and very small ones. In the second case, during the stewing process, they boil soft, and the gravy turns out to be a thick, almost homogeneous consistency.
• Stewed pork meat can be spicy, sweet and sour, very aromatic. It all depends on the spices and spices that you decide to add to the dish.
• Pre-frying significantly improves the taste of meat.
• Instead of tomatoes or tomato paste, sour cream or cream can be added to the gravy, but then you do not need to put heavily spicy herbs and spices. Bay leaves, garlic, cumin, black pepper, dill go well with sour cream sauce.
• Spices such as coriander, dill, tarragon, fennel, sage, marjoram, basil, onion, pepper, cumin are well suited to pork in tomato sauce.
• And if you add soy sauce to meat, you end up with an almost Korean dish.
• Cook the meat with gravy over low heat, covering the dishes with a lid. The liquid should only boil slightly.

Braised pork with gravy: goulash

Ingredients:

• pork - 600 g;
• medium onion - 2 pcs.;
• medium carrot - 1 pc.;
• Bulgarian red pepper - 1 pc.;
• tomato paste - 50 g;
• sour cream - 50 g;
• refined vegetable oil - 30 g;
• salt;
• black pepper - a pinch;
• bay leaf - 2 pcs.;
• paprika - 1 tsp;
• sugar - 0.5 tsp;
• water - about 2 cups.

Cooking method

• Wash the meat in warm water - this way you can better remove dirt. Rinse with cold water, pat dry with paper towel. Cut into pieces of 50 g.
• Pour oil into a frying pan, heat well. Fry meat on it.
• Lay finely chopped onion on top. When it softens a little, stir.
• Cut the carrot into small strips or grate on a special grater. Add to meat and onions. Fry for 3-4 minutes.
• Put the bell pepper, peeled from seeds and chopped into strips. Stir again. During the frying process, make sure that vegetables and meat do not burn to the bottom, otherwise the taste of the gravy will be spoiled.
• In a cup, combine tomato paste with sour cream, transfer to a pan with the rest of the ingredients.
• Put salt, sugar, bay leaf, paprika. Fill with boiling water. The water should completely cover the meat. Close the lid, lower the heat and simmer for 1 hour. Serve with mashed potatoes. Sprinkle with herbs.

Braised pork with gravy: sweet and sour (Chinese dish)

Ingredients:

• young pork - 600 g;
• carrots - 1 pc.;
• green bell pepper - 1 pc.;
• canned pineapples - 150 g;
• tomato juice - 150 ml;
• soy sauce - 100 ml;
• wheat flour - 1 tbsp. l.;
• starch - 1 tbsp. l.;
• vegetable oil - 50 g;
• sugar - 2 tbsp. l.;
• table vinegar - 40 ml;
• salt.

Cooking method

• Wash the pork, dry it, cut it into 1 cm wide cubes. Put it in a bowl, pour in the soy sauce, put the flour and starch. Stir. Leave to marinate for 20 minutes.
• Peel the carrots, wash, cut into large strips or grate on a Korean grater.
• Remove seeds from peppers, cut into strips.
• Heat the oil in a frying pan, put the chopped carrots, mix, fry for three minutes. Add pepper and cook for 2 more minutes. Don't fry it too long, as roasted peppers take on a flavor that not everyone likes.
• Cut slices or rings of pineapple into pieces, combine with meat.
• In another pan, fry the meat until golden brown, after separating it from the marinade. Make sure the pieces don't stick together.
• In a separate bowl, mix tomato juice, vinegar and sugar. Put vegetables in a pan with meat, pour in tomato sauce. Salt to taste. Simmer over low heat until the meat is soft. Thanks to the marinade and finely chopped meat, the dish is ready in 10-15 minutes.

Braised pork with gravy: with mayonnaise and mustard

Ingredients:

• pork - 600 g;
• mayonnaise - 100 g;
• ready mustard - 1 tbsp. l.;
• onion - 1 pc.;
• water - 150 ml;
• any greens;
• black pepper - a pinch;
• vegetable oil - 1 tbsp. l.

Cooking method

• Cut the prepared pork into slices, lightly fry in oil.
• Put finely chopped onion, mix, sauté until soft.
• Mix mayonnaise with mustard, dilute with warm water. Pour the sauce over the meat. Simmer on low heat covered for 40-45 minutes. Put salt and pepper to taste. Sprinkle with chopped herbs.

Braised pork with gravy: with garlic and soy sauce

Ingredients:

• pork - 800 g;
• soy sauce - 70 ml;
• sugar - 1 tbsp. l.;
• medium-sized onion - 2 pcs.;
• garlic - 2 cloves;
• refined vegetable oil - 50 g;
• bay leaf - 2 pcs.

Cooking method

• Wash the pork, dry it, cut into large strips. Place in a thick bowl.
• Put the onion, cut into half rings, chopped garlic, bay leaf, sugar, pour oil, soy sauce. Mix well. Leave to marinate for half an hour.
• Put on the stove, bring to a boil. Reduce heat to low, simmer until meat is tender.

Braised pork with gravy: with ketchup and coriander

Ingredients:

• pork - 500 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• Bulgarian ketchup - 3 tbsp. l.;
• sour cream - 1 tbsp. l.;
• coriander - 1 tsp;
• bay leaf - 2 pcs.;
• salt;
• refined sunflower oil - 1 tbsp. l.

Cooking method

• Pork, wash, dry, cut into thin plastics. Lightly fry in vegetable oil.
• Chop the onion in half rings, put on the meat. Do not mix yet, but proceed to slicing carrots.
• Cut the peeled and washed carrots in half, and then cut across into thin slices. Put in a pan with meat and onions, mix. Fry for 5 minutes, avoiding burning to the bottom of the dish.
• Put ketchup, sour cream, coriander. Pour enough boiling water to cover the contents of the pan by 1-2 cm.
• Close the dish with a lid, make a small fire and simmer for about 1 hour - until the meat is soft. Salt the dish five minutes before the dish is ready. Serve crumbly rice as a side dish.

Braised pork with gravy: with wine

Ingredients:

• pork - 500 g;
• pork fat - 30 g;
• tomato paste - 1 tbsp. l.;
• flour - 1 tbsp. l.;
• onion - 1 pc.;
• white grape wine - 70 ml;
• bay leaf - 2 pcs.;
• peppercorns - 5 pcs.;
• salt.

Cooking method

• Cut the pork into pieces, salt, fry in a pan with fat. Sprinkle with flour, stir, continue frying for another 5 minutes.
• In a separate pan, sauté the onion, transfer it to a bowl with meat. Add tomato paste, salt, pepper, bay leaf. Pour in the wine. Close the pan with a lid, simmer over low heat until the meat is soft. Salt to taste.

Tip: instead of wine, you can pour in water or broth, and replace the tomato paste with ketchup.

Note to the owner

For stewing, you can use both one pulp and meat on the bone (ribs). The main thing is to cut off the fat, leaving only a thin strip, otherwise the gravy will turn out to be very greasy and tasteless.

Any side dish can be served with stewed pork: mashed potatoes, crumbly rice, pasta, buckwheat.

Delicious pork gravy is most often prepared as an accompaniment to simple side dishes, such as boiled cereal porridge, boiled pasta or mashed potatoes. Eating side dishes alone is not the most pleasant pleasure, even though in the end everyone will be full, but you can dilute them well with gravy. I have this recipe listed in the list of the daily menu, since according to it the dish is prepared quite quickly, in haste and from available products.

To prepare today's gravy, we need the following ingredients: pork, onion, flour, water, salt, black pepper, spices and bay leaf. As I have said more than once, the process of cooking any meat dish begins at the stage of buying meat in the market or in the store. When choosing pork, make sure that the meat is fresh, traditional in color and has a neutral smell. For the rest of the products, there will be no recommendations, except that if you want to experiment a little, then use your favorite spices, seasonings and herbs during cooking, and not just black pepper.

If you like the dish, then you can slightly modify it, corny replacing pork meat with any other: chicken, lamb, beef, etc. Thus, you can cook a new dish every time, which will have its own individual taste, and, therefore, all your household members will be satisfied with such a variety on the menu.

The last time I cooked pork gravy for buckwheat porridge, therefore, in the description, I made a small digression and once again reminded (or for less experienced cooks - told) how to boil buckwheat porridge on water. Once your gravy is cooked, a process that takes about 45 minutes, it should be served immediately. There can be several ways to serve, I personally prefer to put the gravy on top of the side dish, because this is the option shown in the photo.

Ingredients:

• 400 g pork
• 2 onions
• 2 tbsp flour
• 2-3 tbsp. water
• Black pepper
• Spices
• Bay leaf

Cooking step by step with photos:

Bon appetit!

Pork gravy is an everyday dish that many people like. It has won the taste sympathy of many eaters, but most hostesses love the recipe for its preparation because it is simple, fast and affordable. In a relatively short period of time, a fragrant second course will flaunt on your table, which will heartily feed your entire family. Finally, I want to give a few tips to make your pork gravy tasty and without problems:

• Buy pork responsibly. The meat should be fresh, of the right shade, and at the same time a neutral smell should come from it;
• According to today's recipe, you can cook gravy not only from pork, but from chicken, lamb, beef, turkey, etc .;
• In addition to onions, other vegetables can be added to the gravy: carrots, beets, garlic, etc .;
• Such gravy has universal taste qualities, therefore it can be served with any side dish at the table.