Gravy is an addition to any side dish, making it more juicy and tasty. You can cook it from mushrooms, vegetables, and meat. Pork gravy prepared according to the recipe, which is proposed below, always turns out to be incredibly tender, it can not leave indifferent any gourmet.
Pick your recipe
You will need
- - 500 grams of pork;
- - 200 grams of champignons;
- - one onion;
- - one carrot;
- - 250 grams of meat broth;
- - a tablespoon of tomato paste;
- - a tablespoon of hot or sweet ketchup;
- - a tablespoon of sour cream (oily);
- - salt and pepper (to taste);
- - two to three cloves of garlic;
- - two bay leaves;
- - 30 ml of vegetable oil.
Instruction manual
1
The first step is to rinse the pork well in cold water and cut it into small pieces. Cut the mushrooms into slices, after removing the peeling on the hat from large champignons.
2
Pour all the prepared vegetable oil (30 ml) into the multicooker bowl, put the meat, salt, pepper to taste and set the frying mode for 15 minutes. The first five minutes, fry the pork with the lid closed, and the remaining ten - with the lid open. During this time, the meat must be mixed at least three times.
3
Grind carrots and onions. Put vegetables and mushrooms in the meat and set the frying mode for 10 minutes. Mix everything and fry with the open lid of the multicooker, not forgetting to stir the mixture.
4
Over time, add sour cream, ketchup, tomato paste and broth to the meat with vegetables (if there is no meat broth, then you can add vegetable), mix everything well, add salt and pepper to taste, add your favorite spices and set the stewing mode for 30 minutes. Cook with the cooker lid closed.
5
Grind the garlic and five minutes before the end of cooking add it and bay leaf to the sauce. At the end of cooking, do not open the lid of the multicooker for another 10-15 minutes, so that the vegetables are properly stewed.
6
Transfer the gravy to a deep dish and serve. This dish is perfectly combined with pasta, rice and buckwheat, and with mashed potatoes.
Useful advice
The density of the gravy can be adjusted by adding the broth, but its amount should not exceed 500 ml.