It seems that the dish is easier than stew, it's hard to imagine, but you can prepare it in several different ways. The way will depend on the type of meat, and on its quality, and on the accompanying ingredients. Most often, pork is cooked, since meat is inexpensive, it is sold almost everywhere, it is soft enough and does not prepare for too long. A very worthy option - braised pork with gravy. Thick, tasty gravy perfectly suits any garnish: porridge, pasta , potatoes - everything will only get better if you add meat.
Pork with white gravy
First, we will tell you how to prepare a gravy for goulash from pork. White gravy is usually prepared with sour cream or cream, but remember that this ingredient is added at the very end of the process.
Ingredients:
- goulash with pork - 1 kg;
- Sunflower oil not deodorized - 30 ml;
- large onion - 2-3 pcs .;
- white wheat flour - 2 tbsp. spoons;
- iodized salt - ½ st. spoons;
- freshly ground pepper fragrant - 12-15 peas;
- Meat broth - 0.4 liters;
- sour cream 20% fat - 1 glass.
Preparation
Pork is washed and dried with a napkin, lowered into a frying pan or into a cauldron, where the oil is heated to a light haze. Quickly on high heat fry pieces of meat, they must change color, then make fire less. Onions are cleaned and shredded in thin quarter rings, add to the meat. All together stewed for about 4-5 minutes, then add flour, salt, pepper, gradually draining the broth and stir everything to make the sauce thicken. Cover the lid and reduce the fire to a minimum. Preparing pork with gravy in a frying pan or in a cauldron about half an hour, then add the sour cream and give another 2-3 minutes to sink. To shade the taste of meat, you can use spices, add a little garlic. We serve pork with gravy with a lot of finely chopped greens, pickled vegetables.
Pork with red gravy
More spicy and spicy pork is prepared with red gravy. Spicy pepper adds pepper to the sauce, and piquancy is tomato and red wine. There are two ways how to make a pork roast with gravy.
Ingredients:
- ham of pork - 0,8 kg;
- onion medium size - 3 pcs .;
- fat pork melted - 3 tbsp. spoons;
- whole wheat flour - 2 tbsp. spoons;
- red dry wine "Cabernet" or "Merlot" - 1/3 cup;
- dried paprika - 1 tbsp. a spoon;
- tomato paste without preservatives - 4 tbsp. spoons;
- broth of meat - 1 glass;
- pepper black, white ground large - ¼ tsp;
- pepper of the acute variety "Ogonek" - 1 pc .;
- iodized salt - 1 teaspoon;
- garlic - 4-5 slices of small size;
- parsley - 1 small bunch.
Preparation
Cut the ham into small pieces, rinse and dry. We put in the melted fat and quickly fry at maximum heat for about a minute. Onions will be cleaned and cut into thin strips across the bulbs, add to the meat and protushim a couple of minutes under the lid. Once the onion has become soft, pour in the wine and stew on the middle
The same dish can be prepared differently - pork with gravy in a multivariate is prepared simply, and attention requires less. In a frying pan, quickly fry the meat. Onion is stewed in the "Frying" mode for about 12 minutes, topping up the vegetable oil. Next, we put meat, spices, tomato and onions with broth. In the "Quenching" mode, pork with gravy is prepared for 40-45 minutes. Garlic and greens are added when serving.