Home Salads and appetizers Soup pork sauce with potatoes. Pork stewed with gravy. Georgian pork sauce

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Soup pork sauce with potatoes. Pork stewed with gravy. Georgian pork sauce

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 are best suited for pork, bell pepper. 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 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.
To the pork tomato sauce spices such as coriander, dill, tarragon, fennel, sage, marjoram, basil, onion, pepper, cumin are well suited.
And if you add meat soy sauce, then in the end you get 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 cold water 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 for a side dish 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, wash and cut carrots large straws 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.
Fry in another pan until golden brown meat, 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 for a side dish crumbly rice.

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.

Step by step recipe for pork sauce with potatoes with photo.
National cuisine: home kitchen
Dish type: Sauces, Hot dishes
Recipe Difficulty: simple recipe

Preparation time: 16 minutes
Cooking time: 50 min
Servings: 3 servings
Amount of calories: 274 kilocalories
Occasion: Holiday dinner

Check out our recipe for Pork Potato Sauce. The perfect combination of flavors, hearty, but not very fatty dish is suitable for both lunch and dinner. festive table. Try it too!
Servings: 3-5
Ingredients for 3 servings
Pork - 300 Grams
Potatoes - 500 Grams
Onion - 1 Piece
Carrot - 1 piece
Garlic - 2 Cloves
Greens - - To taste
Salt - - To taste
Pepper - - to taste

step by step
Pork sauce with potatoes at home always turns out to be something between soup and stewed potatoes, but I like this dish just like that - it evokes thoughts of a field kitchen, a simple and satisfying meal. In a word, try it and you, maybe you will like it?
We cut the meat into small pieces, and put it in a saucepan, a saucepan with thick walls, and best of all, in a real cauldron. Add some oil and put on fire.
Until the meat is browned, you will have time to wash, peel and finely chop the garlic, onion and carrots. Add them to meat.
We also wash and clean the potatoes, cut into slices, cubes or straws - as you like. When the onions and carrots are fried in a cauldron, you can add potatoes to the mixture.
Mix well all the contents of the cauldron, and fill it with clean water so that it covers the potatoes.
Salt, pepper and add herbs and seasonings if you like.
Simmer until the potatoes are cooked and serve with the broth. That's all, such a simple recipe for pork sauce with potatoes invariably finds its admirers, so maybe you should try it too!

Pork gravy - a recipe for delicious and meat gravy in a pan and in a slow cooker. In order for the pork meat gravy to simple recipe turned out tasty and tender, it is best to use fresh pork. Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes.

Meat sauce is a full-fledged second course, which is stewed pieces of meat in a small amount of broth. Gravy can be meat, chicken, vegetable, cream or tomato. You can use a variety of meats to make meat sauce. Someone prefers to cook it from rabbit, pork, lamb, turkey, someone from beef or chicken.

Pork gravy is one of the versatile gravies that goes well with both cereals and pasta, and with mashed potatoes - just delicious. Meat in the taste of gravy plays a primary role. Properly selected meat is the key to delicious gravy. Give preference to meat without a lot of fat.

In addition to the classic set of carrots and onions, bell peppers, tomatoes, green beans, eggplant or zucchini.

Pork with gravy - incredible tasty dish, adored by many, which goes well with almost any side dish. It will be appropriate both at a solemn feast and at an ordinary one. Gravy can be prepared different ways, which every housewife who wants to feed her loved ones with tasty and healthy food should get acquainted with.

Pork gravy classic recipe

Ingredients:

Pork - 600 g;
Carrots - 2 pcs.;
Onion - 2 pcs.;
Tomato paste - 2 tablespoons;
Wheat flour - 2 tablespoons;
Garlic - 4 cloves;
Greens (dill, parsley) - to taste;
Salt - to taste.

Cooking method:

First of all, rinse the meat in water, then cut the meat into small pieces no more than 5 cm in width and length;
Then fry the meat until half cooked over high heat in a pan, and when browned, make a moderate fire;
Grate the carrots (or cut into small pieces), cut the onion into small cubes, chop the garlic. Add all vegetables to the pan and fry for 5 minutes;
Add flour to the pan and continue to cook over low heat for 3 minutes;
Pour water into the pan so that it covers all the ingredients;
Add tomato paste and bring to a boil. Then reduce the heat and continue to cook for another 15 minutes under the lid;
Add chopped greens and let it brew for another 15 minutes. Bon Appetit!

Pork gravy - a godsend for rational housewives who are in constant search for dishes that allow them to feed their families tasty and inexpensively. It is enough just to cook goulash correctly once, so that later you can easily repeat the recipe without looking into the cookbook.

Goulash is cooked for about 1 hour - during this time, small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy.

Gravy with pork tomato paste in a pan

Ingredients:

Pork - 800 g;
Water - 1 l.;
Tomato paste - 100 g;
Carrots - 250 g;
Wheat flour - 3 tablespoons;
Onion - 250 g;
Sunflower oil - 50 g;
Bay leaf - 2 pcs.;
Salt - to taste.

Cooking method:

To prepare the gravy, take the pork pulp or tenderloin. It's not scary if the pork is lightly with a layer of fat. Before cooking, place the meat in a colander and rinse thoroughly under running water. Leave for a few minutes to drain excess liquid or dry with a napkin. Cut into small portions;
Heat some sunflower oil in a frying pan. Add pork pieces. Fry over moderate heat until lightly browned;
Place the fried pieces of pork in a stewing pan;
Peel the onion, cut into small pieces. Rinse and peel the carrots, grate on a coarse grater. Pour the remaining oil into the pan, heat, add carrots and onions. Fry for 5-7 minutes, stirring occasionally, until soft, over medium heat;
Sprinkle wheat flour. The density of the finished gravy depends on the amount of flour. The more flour, the thicker the sauce. Stir;
Add tomato paste and hot water. Stir. Bring to a boil. Boil for about 5 minutes. Add salt ground pepper;
Add tomato sauce to the fried pork and send to a small fire. Simmer for 30-50 minutes until soft. 5 minutes before the end of the stew, add the bay leaf;
Pork gravy is ready. It can be served immediately, after stewing, or prepared for future use for several days. Store cooled gravy in the refrigerator. Reheat to desired temperature before use. Bon Appetit!

For gravy, you can use not the best meat or even trimmings, which reduces the cost of the dish. Due to fine cutting and long stewing in broth or sauce, pork of any quality is soft and tender. Meat gravy is often confused with goulash. They really do look alike. But I think that the Hungarians would be offended if they knew about it. Real goulash is still different from pork meat gravy, the recipe with a photo of which is on our menu today.

The most delicious gravy is obtained in a slow cooker. Due to the special temperature regime, the meat languishes, as in an oven, steamed, it turns out to be the softest, even if the pulp of not the best parts is used pork carcass.

Meat Quick Gravy

Ingredients:

Pork - 500 g;
Wheat flour - 50 g;
Onion - 200 g;
Water - 0.5 l.;
Tomato paste 100 g;
Bay leaf - 1 pc.;
Ground black pepper - to taste;
Salt - to taste.

Cooking method:

Rinse the pork well in running water. Take a paper towel and dry thoroughly on all sides. Cut into small pieces. You can cut into cubes, sticks, plates;
Peel the onion, rinse and also dry with a napkin. Cut into small cubes;
In a deep frying pan or thick-walled saucepan, heat some refined sunflower oil. Dip the pork pieces in the oil. Fry over high heat for about five minutes, stirring occasionally with a wooden spoon;
Add chopped onion. Stir and sauté for another 5-7 minutes over moderate heat until the onion is soft. At this step, if desired, you can add grated carrots;
Sprinkle in wheat flour. Stir and hold on fire for 1-2 minutes;
Add the tomato paste, stir until the meat pieces are completely covered with the paste. Instead of pasta, you can use ketchup or homemade tomato sauce;
Pour in boiled water. Add salt, pepper, bay leaf. From spices, you can add allspice, ground coriander, paprika. Mix well. Cover with a lid and boil. Simmer over low heat for 30-35 minutes. During this time, the pork pieces will become soft and very juicy;
Pork gravy is ready. Remove the bay leaves, they have already given up their aroma, and taste. If everything suits you, it's time to have a hearty and tasty lunch. Serve pork gravy with any side dish and garnish with chopped herbs. Bon Appetit!

Gravy ennobles any side dish, vegetables, pasta. A small piece of meat is enough to feed the whole family, because with the right gravy, any side dish goes with a bang.

Gravy does not have a clearly fixed recipe. By adding new ingredients, you will get a sauce with an unusual taste, you can make lunches or dinners more varied. The recipes provided will tell you in detail how to make pork gravy inexpensive, but tasty and healthy.

Pork meat gravy in a slow cooker

Many second courses require meat gravy. From pasta to mashed potatoes, this slow cooker recipe is perfect for any of our everyday meals. Instead of pork, you can use other meat - to your taste.

Ingredients:

Pork - 400 g;
Tomato paste - 3 tablespoons;
Onion - 1 pc.;
Sunflower oil - 40 ml;
Wheat flour - 3 tablespoons;
Water - 0.5 l.;
Carrots - 1 pc.;
Garlic - 2 cloves;
Spices (greens, pepper) - to taste;
Salt - to taste.

Cooking method:

Cut the washed pork meat into cubes or pieces of arbitrary shape;
Peel the carrot and rub it on a coarse grater;
Remove the peel from the onion and cut into small cubes, like a vinaigrette;
Pour into the multicooker bowl sunflower oil;
Turn on the “Frying” mode and set the timer for 20 minutes, if this is not provided by the default program;
Put meat, onions and carrots in a container, mix occasionally. You can not close the lid;
While the main ingredients are going through the roasting stage, dissolve the indicated amount of flour in cold water. It is advisable to use a whisk or beat with a blender so that there are no lumps left;
When the meat with vegetables is fried, add spices, salt and water with flour to the bowl;
Set the "Extinguishing" mode to 50 minutes;
At the end of the process, the gravy can be left on the heating to maintain the optimal temperature of the dish until serving. Bon Appetit!

From childhood, we were taught that meat sauce must be served with any side dish of cereals or pasta - this rule is strictly observed in the canteens of kindergartens and schools.

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.

Pork with sour cream sauce for pasta

Ingredients:

Pork - 600 g;
Sour cream - 300 g;
Milk - half a glass;
Sunflower oil - 100 ml;
Onion - 2 pcs.;
Garlic - 2 cloves;
Greens - a bunch;
Paprika - 1 tsp;
Carrots - 2 pcs.;
Spices - to taste;
Salt - to taste.

Cooking method:

Wash the meat, cut into equal parts, salt a little, fry in a pan;
Grate the carrot, cut the onion into small cubes. Saute vegetables for 15 minutes. Combine the ingredients in one pan. A brazier or saucepan with dense walls is also suitable;
Add spices, water, and simmer until half cooked;
In a separate container, mix milk with sour cream, salt, pepper, flour. Add crushed garlic. Stir the pork, pre-filling it with sauce. Wait until it boils and simmer on the smallest fire for some more time. Pork gravy with sour cream is ready. Serve it to the table with pasta. Bon Appetit!

Meat sauce has become something familiar for us, but not all of us know how to cook it properly. Perfectly cooked meat literally melts in your mouth and many confuse the duration of its preparation, listening to foreign chefs who recommend spending on heat treatment no more than 10 minutes. Remember that meat for meat sauce should be stewed for at least 1 hour. Only then will it become tender and juicy, it will itself disintegrate into fibers.

Pork stew in sour cream and tomato sauce in a slow cooker

Ingredients:

Pork - 500 g;
Sour cream - 100 ml;
Tomato paste - 100 g;
Greens - a bunch;
Olive oil - 100 ml;
Flour - 50 g;
Onion - 2 pcs.;
Ground pepper - to taste;
Salt - to taste.

Cooking method:

We wash a piece of pork under a tap, dry it and cut into pieces of medium size;
Pour into container olive oil, start the "Baking" function. Set the timer to 10 minutes. We spread the meat and cook, be sure to close the lid;
We clean the onion from the husk, and finely chop it. We send the onion to the meat and mix. Cooking, without changing the mode, another 10 minutes;
Sprinkle the meat with onion flour, salt and pepper. Mix;
Put sour cream and tomato paste in a separate cup, season with salt and black pepper. Shake well;
Pour the sauce over the meat, add water so that the liquid completely covers the meat. We start the "Stew" mode and cook the pork for 1 hour 30 minutes. Serve with pasta, boiled spaghetti or mashed potatoes. Bon Appetit!

Goulash - simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, we advise you to remember the good old soviet recipe- Pork goulash with gravy. A step-by-step recipe with a photo will serve as a reliable visual support for you - thanks to the photo, you will know for sure that everything is happening exactly as it should in your pan. For novice housewives, the recipe is perfect.

Pork with gravy in a slow cooker with mushrooms

Ingredients:

Pork - 700 g;
Olive oil - 40 ml;
Mushrooms (champignons) - 250 g;
Onion - 1 pc.;
Tomato paste - 1 tbsp;
Meat broth - 200 ml;
Hot tomato sauce - 2 tsp;
Bay leaf - 2 pcs.;
Sour cream - 1 tbsp;
Salt - to taste.

Cooking method:

Wash the pork thoroughly, pat dry with a towel, carefully cut the veins and cut the meat into medium slices;
Under running water, clean the mushrooms with a brush and place on a towel to dry slightly. Chop large enough;
Pour oil into the bottom of the appliance’s container, start the “Baking” program and heat it up slightly. Put the pieces of pork in a container, season with spices and cook the meat for 15 minutes;
Stir the meat. Peel the carrots and onions and finely chop. Add vegetables to the meat, mix and cook in the same mode for another 10 minutes;
Now add mushrooms tomato puree, spicy tomato sauce and homemade sour cream. Pour in the broth and salt;
Run the "Extinguishing" function for 1 hour 10 minutes. Close the lid. 10 minutes before the end of cooking, open the lid, put the bay leaf and add the chopped garlic. Stir.;
After cooking, do not remove the pork with gravy for another 10 minutes. Serve with vegetable side dish or spaghetti. Bon Appetit!

The recipe for pork goulash with gravy was inherited from the Soviet public catering. Pieces of meat fried with flour and then stewed in tomato sauce, appealed to many, and the dish quickly migrated to home cooking. If you don't have a lot of ingredients at home, you can make gravy using hastily from tomato paste, onion, flour and pepper with salt.

Pork gravy helps to make any side dish tasty, and the dish varied. Our tips on how to cook pork gravy correctly will help you avoid mistakes and disappointments. Follow the recommendations and you will succeed:

Gravy prepared with potato flour must not be overcooked or they will become too thick. After the introduction of starch, it is enough to hold such a sauce on fire for only 1-2 minutes;
Pork is fatty meat. As a result of its preparation, a lot of fat is released. To make the gravy less oily, it is recommended to collect all the fat before thickening the sauce;
Fast frying helps preserve valuable nutrients for the body. The thinner the meat is cut for gravy, the faster it will cook and the more useful it will be;
The classic proportions for gravy - 1 tablespoon of flour or starch is taken for 2 cups of liquid;
So that flour or starch does not form lumps when combined with a hot liquid, dilute them in a small amount of cold water. In this form, add to the gravy, stirring it thoroughly. This will help make the gravy uniform, with a smooth, creamy consistency;
An additional taste and appetizing look will be given by greens, the dish is sprinkled with it during serving. Parsley goes especially well with goulash. Before serving, add fresh chopped greens to the gravy - this will decorate the dish, save it from routine;
Carrots added to gravy not only improve its taste, but also give a beautiful golden color;
To make the gravy moderately thick, add a little flour when frying the onion. Another option is pieces of meat, after processing with spices, thoroughly roll in flour, then fry it. In order to avoid lumps for sure, you must first dilute the flour in water, and then pour it into the main mass of the dish;
If you do not use thickeners, such as starch or flour, then you can add sour cream diluted in water at the end of cooking;
It is preferable to use chilled meat for gravy. Its quality can be determined by pressing with a finger. In high-quality meat, the pit formed by pressure will immediately level out;
It is possible to change the taste of a dish with the help of flour. Before adding it to the dish, fry until golden brown. It will give a nutty flavor;
Do not salt the meat in advance - this worsens its taste and nutritional value decreases;
As an increase in the mass of goulash, squash can be added while roasting vegetables. It will not spoil the taste, but will only give the dish a beautiful shade and even texture;
When frying meat, do not cover the pan with a lid. Do not stack meat pieces tightly together;
Unusually delicious pork stew with mushrooms. Just at the end of cooking, add fried mushrooms to your goulash;
From spices, you do not need to choose too intricate options. The classic set is most suitable: black peppercorns or ground, paprika, bay leaf;
If you want to get juicy meat when roasting, grease it with mustard a few hours before cooking. To keep the meat softer, it must be quickly fried over high heat, then the inside will remain own juice;
The meat will turn out to be especially tender and soft if you keep it for several hours in milk;
The flour in the dish can be changed to corn starch, after dissolving it in water, broth or sour cream;
5 minutes before the end of cooking, put 50 g of goulash in goulash. butter, it will give a delicate milky taste.

Pork gravy is very convenient and universal dish. It can be served with any side dish. You can cook porridge from cereals, mashed potatoes, pasta. This gravy will give a great taste to any side dish.

What is the most important thing in gravy? Naturally, she herself, thick, rich, with sour cream and tomato, with vegetables. And most importantly, to have a lot of it. Pork meat gravy can be served with almost any side dish: potatoes in their various incarnations, pasta, cereals.

Came from Hungary in the middle of the last century, goulash was accepted with a bang and did not bypass any house in the Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash was enough for a large plate of potatoes or pasta to make the food tasty, and it was enough to feed the whole large family. You can serve goulash with different side dishes, even with pasta. different kind, but in its classic version, goulash, of course, is served with mashed potatoes.

Video "Pork gravy recipe simple and delicious"

Georgian pork sauce is a recipe for a popular liquid dish in all Georgian families. As the main ingredients of the sauce or "sousy", as a rule, potatoes and pork are. In summer and autumn, fresh tomatoes are added to the sauce.

Georgian pork sauce

Ingredients (yield 8-10 servings)

1 kg pork
1 kg potatoes
3 large onions
5 juicy tomatoes
4-5 garlic cloves,
3 sweet red peppers
3 pcs. hot pepper,
2 bay leaves,
10 g fresh parsley,
1 tsp ground cilantro (coriander),
5 st. l. oils (if the meat is not fatty),
salt.

Cooking

Wash the pork and cut into portions - cubes. Put the meat in a saucepan and pour water (300 ml).

Cover the pot with a lid, put on fire and bring to a boil over high heat, stirring often. When the water has almost evaporated, add another 300 ml and bring to a boil again, stirring frequently. Do all three times. This will give the pork tenderness and softness.

Chop the onion and add to the meat along with the bay leaf. Add 5 tbsp. l. oil (if the pork is not fatty), mix.

Cover partially and cook over medium heat for 5-7 minutes, stirring occasionally. Keep an eye on the onions, they should not turn brown and fried.

Add the potatoes cut into small pieces to the meat.

Add 1 liter of water, cover with a lid and cook over medium heat until the potatoes are tender. The potatoes should become soft, but not lose their shape - they should not crumble.

Remove the skin from the tomatoes and chop finely. Add to the pot, stir, cover and cook for another 5 minutes.

Chop the sweet and hot peppers and add to the pan. Add 1 tsp. cilantro, taste and salt. Stir and cook over medium heat for another 10 minutes.

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This is an almost universal dish of all peoples, it probably cannot be more universal and simpler. To prepare a sauce with meat and potatoes, any meat is suitable, it is not necessary to take raw meat, for example, the remains of previously cooked chicken are also suitable, especially since in this case the dish will cook faster, as long as the potatoes are cooked

So to prepare potato sauce with meat, you will need:

1.5 kg of meat (preferably pork), 2 onions, 2 kg of potatoes, 100 g of margarine or butter, salt, 6 bay leaves, peppercorns (2 tsp).

The meat should be cut into medium pieces and put in a saucepan with a fairly thick bottom or in a special cauldron with oil heated in it, fry for 5 minutes.

Then we put peppercorns to the meat, salt, pour more water so that when it boils it covers the meat, make the fire weaker, close the lid and simmer until almost cooked. For pork, this is 1 hour 30 minutes, for beef - more, for chicken - less.

While finely chop the onion and fry it in a frying pan with oil until a delicious smell appears and the liquid evaporates.

We clean the potatoes in advance and cut into pieces larger than the meat. Put it in a bowl of cool water.

As soon as the meat is almost ready, we lower the onion into the pan. Mix well.

We spread the prepared potatoes evenly on the meat, fill everything with water, but it should not completely cover the potatoes, increase the fire, as soon as it boils, you need to salt, remove the foam, put the bay leaf

The sauce with meat and potatoes will be ready when the potatoes are cooked, about half an hour, depending on the variety and size, the potatoes should be quite tender, but not boiled

We also suggest you prepare a sauce with meat and potatoes in Kabardian style. Onions and meat must be cut, the meat should be cooked in a saucepan or low saucepan and pour water over it.

As soon as the water boils away, add the onion there and fry everything together for several minutes. Then we chop the potatoes large enough and put them in the pan on top. Fill with water, salt, pepper.

Cover with a lid and simmer until done. If you wish, you can put a spoonful of sour cream.

In the event that the potatoes are not very starchy, then the sauce does not thicken. In this case, separately in a dry frying pan, fry a little flour until a golden brown hue appears, cool, dilute with a glass of cold milk and pour into a slowly boiling sauce.

This one is quite liquid even with potatoes, so it is recommended to eat it with bread, which should be taken by hand and dipped into the sauce.

You can also cook this with potatoes.

You will need for this (an approximate number, you can take everything by eye).

A kilogram of potatoes, half a kilogram of meat (pork is better, but beef is also possible), 2 carrots, one onion, spices, vegetable oil.

The meat should be cut into pieces a little larger than for goulash, but whoever wants, you can smaller, and fry it until golden brown over medium heat. During frying, it should be slightly salted, peppered, sprinkled with suitable spices, such as thyme or rosemary.

The fried meat should be put in a saucepan with a thick bottom, and in the oil remaining in the pan, fry the carrots and onions a little (the onion should be cut into cubes, and the carrots into half circles or straws). They also need to be transferred to a pan with meat. Pour the meat with a little salted water so that the meat is only slightly covered with water.

Cut the potatoes into slices a little larger than for frying and put to all the other components (water should not completely cover the potatoes, as this will turn out to be too liquid).

Cover with a lid and bring to a boil over low heat until the potatoes are soft. Sauce with meat and potatoes is ready.