Pork gravy
4 servings
60 minutes
Pork gravy is a classic dish of European cuisine that has gained popularity for its rich texture and balanced flavor. Juicy pork, fried to a golden crust, harmoniously combines with tender vegetables, tomato paste, and aromatic spices. The thick gravy perfectly soaks into the side dish, making it soft and appetizing. This dish often accompanies mashed potatoes, pasta, or rice, adding depth of flavor to them. Its roots go back to traditional home cooking where thick sauces played a role not only as a flavor accent but also as a means to keep the meat juicy. Fresh herbs give the gravy a touch of freshness, making it indispensable for cozy family dinners. The simplicity of preparation and rich taste make this gravy a favorite choice for everyday and festive lunches.
1
Wash the pork and cut it into pieces. Heat vegetable oil in a deep skillet. Place the meat in the skillet and fry well.
- Pork: 500 g
- Vegetable oil: to taste
2
Wash and clean the vegetables. Grate the carrot on a coarse grater. Cut the onion into half rings. Add the vegetables to the meat and fry everything together. Add tomato paste to the meat and fry a little more. Sprinkle in flour and mix well. Pour 0.5 liters of boiling water into the pan.
- Carrot: 1 piece
- Onion: 1 piece
- Tomato paste: 1 tablespoon
- Wheat flour: 2 tablespoons
- Vegetable oil: to taste
3
Reduce the heat and simmer for 30 minutes, stirring the sauce occasionally. Add bay leaf, pepper, salt, and chopped herbs to the pan. Turn off the heat and let the sauce steep in the pan. Serve with a side dish.
- Bay leaf: to taste
- Ground black pepper: to taste
- Salt: to taste
- Green: to taste