Savory Pork Gravy Skillet

A very tasty, satisfying and nutritious dish! Pork meat with gravy is a very convenient dish, it will go well with any side dish: pasta, cereal or mashed potatoes, because it will seem dry and tasteless thanks to the sauce cooked with the meat.
cook time: 1h
Caleb Huxley
Savory Pork Gravy Skillet

Nutrition Facts (per serving)

150
Calories
12g
Fat
3g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Wheat flour 1 tbsp
Water 1.5 cup
Bay leaf 1 pc
Tomato paste 1 tbsp
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Pork 400 g
Peppercorns 2 pc

Recipe instructions

Step 1

Step 1
How to make pork meat with gravy in a frying pan? Letʼs prepare the ingredients according to the list. It is better to use fresh, chilled pork and tenderloin, without excess fat and tendons, so that the meat after cooking is soft and tender in taste. Wash the meat thoroughly, dry it with paper towels, and cut into small thin strips. Pork can be replaced with any other type of meat or poultry. If your meat is tougher, you can pre-beat it.

Step 2

Step 2
Wash the carrots, peel and grate them on a coarse grater or cut them into thin strips.

Step 3

Step 3
We peel the onions and cut them into feathers or halves of rings.

Step 4

Step 4
Pour vegetable oil into a frying pan with a thick bottom, heat it well, fry the vegetables in it for five minutes over medium heat, you don’t need to fry them longer so that they don’t dry out, the main thing is that they release juice and become a little soft.

Step 5

Step 5
Place the cooked meat in a frying pan with the vegetables and fry them together over medium heat, stirring constantly with a spatula so that the meat is lightly browned on all sides. Fry for about 12 minutes.

Step 6

Step 6
Then add tomato paste to the frying pan with meat and vegetables; you can use a home-made product, this will not make the taste of the dish worse than with factory-made tomato paste; on the contrary, it will be more rich and pleasant, with a slight sourness. Immediately add wheat flour and pour in hot water, quickly stir the contents of the pan so that the flour is completely dispersed and does not bake into lumps, otherwise it will be difficult to break them.

Step 7

Step 7
Reduce the heat to low, cover the pan with a lid and simmer for about 20 minutes, during which time you need to periodically stir the meat in the sauce so that the flour does not start sticking to the bottom and burning. Add salt to taste, peppercorns, bay leaf; those who like spicier dishes can add a pinch of ground red pepper.

Step 8

Step 8
Stir and simmer the meat for about 10 minutes. If it seems that the gravy is too thin, you can continue stewing the meat without covering the pan with a lid. Then turn off the heat, let the dish steep in the pan under the lid for 15 minutes and serve with a side dish to taste. Bon appetit!

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