Meat gravy is a great way to make your daily quick meal tasty and nutritious. It can be made with any meat, and the addition of cream, herbs and spices turns the gravy into a complete gravy dish, perfect with any side dish.
It is necessary
-
- 500 g pork tenderloin;
- 1 onion;
- 1 carrot;
- 300 g brussels sprouts;
- 1 bunch of greens;
- 250 ml cream (30%);
- 1, 5 Art. l. flour;
- 2, 5 Art. l. vegetable oil;
- 2 tbsp. l. butter;
- salt
- garlic
- pepper.
Instructions
Step 1
Rinse the pork tenderloin in cold running water, pat dry with a paper towel, and cut into small pieces. Take a small cast-iron cauldron or frying pan, pour 0.5-1 tablespoon of vegetable oil on the bottom, heat and lightly fry the pork.
Step 2
Wash, peel the carrots and onions, chop finely, heat 1 tablespoon of vegetable oil in a pan, add the onions, fry until light golden brown, not forgetting to stir. Add carrots and grill vegetables until tender.
Step 3
Wash and dry the Brussels sprouts, and cut off any damaged parts from them. Simmer it with a little vegetable oil until it softens but does not lose its shape (until half cooked). If the heads of cabbage are large, then cut each into two or four parts.
Step 4
Melt 2 tablespoons of butter in a separate skillet, add 1.5 tablespoons of sifted wheat flour, and fry it over medium heat, stirring continuously, until golden brown and smooth.
Step 5
Add 250 ml of 20-30% fat to the fried flour and simmer, stirring occasionally, until the sauce thickens. Make sure that no lumps form from the flour. Remove skillet from heat.
Step 6
Wash and dry the herbs thoroughly, chop them finely, stir in the creamy sauce while still hot and cover the pan. The sauce should be simmered for 10-15 minutes. When it has cooled slightly and is warm, pour it into a deep bowl and whisk lightly with a blender. You can add garlic, salt, pepper or other spices to taste.
Step 7
Pour the sauce over the meat, add fried carrots and onions, salt and pepper, add spices to taste, mix well and put the pan on low heat. Put the Brussels sprouts on the gravy, stir gently so as not to damage the heads, and simmer until tender.
