A fragrant, tasty meat gravy in combination with a light side dish may well act as an additional component of the dish. The advantage of this sauce is that it goes well with almost any vegetables, cereals, and pasta.
Pork gravy with mushrooms is one of the most satisfying and nutritious options, which is quite easy to prepare, and thanks to the use of various seasonings and spices, it allows you to experiment with shades of flavors. Depending on the size of the pieces of meat, you can prepare an almost homogeneous sauce or a wonderful goulash.
If you're still having trouble deciding what to make for dinner, this delicious meat gravy recipe will help speed up the decision!
You will need:
- Pork – 350 g
- Meat broth – 200 ml
- Mushrooms (fresh or frozen) – 200 g
- Carrots – 1 small root vegetable
- Onion – 1 medium onion
- Sweet pepper – 1 pc.
- Garlic – 2 cloves
- Tomato paste – 2 tablespoons
- Flour – 1 tablespoon
- Vegetable oil – 1-2 tablespoons
- Bay leaf – 2 pcs.
- Salt - to taste
- Pepper - to taste
- Parsley – 2-3 sprigs
Number of servings – 5
Cooking time – 120 minutes (including broth cooking)
Broth and its analogues
It is best to prepare gravy with meat and mushrooms using meat broth: it provides nutritional value, additional aroma and taste. This recipe involves adding pork broth, which not everyone likes. In this case, it is quite possible to replace it with chicken or vegetable broth, or even use boiled water when cooking.
- The pork needs to be washed in water, then cut into two or three small pieces - this will cook the meat a little faster. The pork is placed in a pan and filled with water so that the pieces are completely submerged. Since you only need a little broth to make the gravy, the remaining finished product can be used for any soup.
- The pan with meat is placed on low heat. When the boiling time comes, you need to remove the foam using a strainer or spoon. Two bay leaves are added to boiling water, then the pan is closed with a lid, and the broth remains on the stove for an hour and a half.
- Remove the meat from the finished broth, cool, and then cut into small cubes.
Pork meat sauce with sour cream and mushrooms
When you buy meat at the market, do not take very fatty pieces. Pork should be lean and, of course, fresh, so choose refrigerated instead of frozen. Rinse the meat first, dry with a towel and cut into cubes or thin strips, depending on how you like it best. But just don’t cut it too finely, otherwise the pork will taste dry.
Pour oil into a deep frying pan or saucepan and heat it for a couple of minutes. Place the pork pieces into hot oil, immediately season them with spices and fry until golden brown. Stir the meat, but not constantly, so that a golden crust forms on the pieces. There is no need to cover the pan with a lid.
Salt the fried pork, now pour half a glass of water into the frying pan and cover the frying pan with a lid. You need to simmer until the meat is soft, usually 10-15 minutes is enough. Then, when the meat becomes soft, remove the lid: the juice should evaporate on its own.
Chop the onion into half rings with a knife or chop into small cubes. If you don’t like onions in your gravy, chop them in a blender for a couple of minutes. Place the entire onion into the frying pan with the fried meat, stir the contents. When frying, the onion will become transparent; there is no need to bring it until golden; 4-5 minutes of sautéing will be enough.
Cut the mushrooms into slices and the stems into rounds. Pour a little oil into another frying pan, you can take butter, and fry the mushrooms in it for 4-5 minutes. Then remove the pan from the stove.
Add the remaining water to the frying pan with the meat and place the fried mushrooms into it. Make the heat minimal; you can cover the frying pan with a lid.
In a glass, mix sour cream with flour, do it slowly. Add flour in a thin stream and stir constantly with a fork to avoid lumps. To ensure that the mixture is not too thick and homogeneous, add a couple of tablespoons of warm water to it, you can add a little broth and add some salt.
Now pour the homogeneous mass from the glass into the frying pan with mushrooms and pork, stir. Do not turn up the heat; the dish should simmer under the lid. As soon as the gravy begins to thicken, turn off the heat.
Wait another 10-15 minutes after the end of cooking so that the dish sits on the stove and gets better flavor. Then spoon the gravy into deep bowls. The perfect side dish is mashed potatoes, rice, buckwheat, pasta, whatever. Bon appetit!
Pork can be cooked into juicy chops in a frying pan, and also served with mashed potatoes.
If your gravy turns out to be too thick, no problem: add a little water to it, mix well and bring to a boil over medium heat. Be sure to salt the gravy to taste so that it is not bland.
Vegetables and mushrooms
The vegetable component of this dish is the classic “trio”, which is used in almost most different dishes: carrots, peppers and onions. They add additional aroma, color and well emphasize the specificity of meat taste. You can use any mushrooms in meat gravy, from beauties collected in the forest to cute champignons from the supermarket.
- If you choose frozen mushrooms for preparing a dish, you need to make sure that they thaw properly in advance, otherwise excess water will make the gravy watery. The prepared mushrooms are finely chopped and placed in a preheated frying pan with vegetable oil. They are fried for about 20 minutes until they release their juices and reduce in size.
- Onions, carrots and peppers must be finely chopped and poured into the pan with the mushrooms when they begin to produce juice. Garlic is grated or pressed with a garlic press. The vegetables and mushrooms are mixed, then covered with a lid and left to simmer over low heat for about 7–10 minutes.
- When the vegetables and mushrooms are sufficiently steamed and lightly fried in a frying pan, a glass of broth is added to them. The mixture is carefully stirred and simmered for another 5 minutes.
Fried pork pieces in a frying pan
Beforehand, place a piece of meat in the freezer and freeze it slightly. This will make it easier to work with and the pieces will be the same size when cut. This is a little hint from me.
Step 1. I don’t wash the champignons, so as not to saturate them with excess moisture, but simply remove a millimeter layer of skin from them.
In my case, the champignons are quite large and I cut them into large slices. If you come across small ones, just divide them in half or into quarters.
Important!!! If you are cooking with wild mushrooms, you need to boil them in advance.
Step 2. Cut the pork not very finely, about 3 cm on a side. Look how mine is, I’m attaching a step-by-step photo...
Step 3. I’ll cut one onion into half rings, or I like it better when it’s cut into feathers.
When all the vegetables are prepared and waiting their turn, you can go to the stove...
We will cook in two frying pans, simmer in one, so it needs to be deep, and fry the mushrooms in the second. As always, my homemade cast iron cauldron helps me out.
Final stage
At the end of cooking, all sauce ingredients are mixed and seasoned. The recipe does not require the use of seasonings (except for salt and pepper), but variations using different spices are quite possible. The most successful would be the addition of rosemary and cumin, and red chili pepper will help add more spiciness.
- Sliced pieces of pork are added to vegetables and mushrooms stewed in broth. After thoroughly mixing the gravy, add tomato paste and simmer for 1-2 minutes.
- Follow the tomato paste with a tablespoon of flour. The gravy needs to be stirred thoroughly again so that the flour does not leave any lumps. While the gravy is simmering, you can chop fresh parsley, then pour it into the pan.
- After this, remove the pan from the heat, close the lid and leave for 5 minutes.
Pork in mushroom sauce with sour cream - ready!
Just look how it looks and how creamy the sauce is. The smell of mushrooms cannot be confused with anything else. It enveloped the entire kitchen and the household was already crowded in front of the door.
The ideal side dish for this pork would be mashed potatoes. Do you know how to cook? No! Peel the potatoes, add water, add salt and boil until tender. And we check the readiness with a knife, pierce it, if it’s easy, then it’s ready.
Drain the water and add a piece of butter and milk. We mash the potatoes with a masher and adjust the consistency with milk.
Place a portion of mashed potatoes and pork with champignons in sour cream on a plate. I would like to additionally garnish with fresh vegetables and sprinkle with additional ground black pepper.
A minimum of time and effort was spent on preparing the dish, and you can see the result for yourself. This meat can be cooked on holidays or for a regular dinner. And after today’s article, I’m sure it will become a very frequent guest on your table.
Be sure to leave your opinion in the comments to the article, whether you liked everything or if you have any comments. And of course, don’t forget to share the recipe with your friends.
That's all for today, bye!
Innings
Mushroom and meat gravy can be used as a sauce for the main dish, as well as as an independent part of lunch. It perfectly complements side dishes made from various cereals: rice of different varieties, buckwheat, bulgur. Meat gravy goes well with legumes - peas, chickpeas, beans and lentils. The combination with vegetable dishes of green beans, potatoes, cauliflower and broccoli will be no less tasty. And of course, any pasta with this sauce will acquire a completely different taste!
Bon appetit!
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