Serving meat without sauce is like appearing to guests without an outfit, these two elements are practically impossible to imagine without each other for those who not only eat, but enjoy the process. So please yourself and your favorite gourmets, prepare a delicious pork sauce.
It is necessary
- For mushroom sauce:
- - 200 g of champignons;
- - 2 onions;
- - 80 g of 20% sour cream;
- - 60 g flour;
- - 40 g of butter;
- - 1/4 tsp nutmeg;
- - salt;
- For currant sauce:
- - 400 g of red currant;
- - 40 ml of apple cider vinegar;
- - 1 clove of garlic;
- - 70 g of sugar;
- - 1 tsp salt;
- - 1/2 tsp ground cinnamon;
- - 1/3 tsp ground black pepper;
- For the creamy garlic sauce:
- - 500 ml of 20% cream;
- - 6 cloves of garlic;
- - 20 g butter;
- - salt;
- For wine sauce:
- - 500 ml of dry red wine;
- - 175 ml of water;
- - 40 g of butter;
- - 3 shallots;
- - 20 g of parsley;
- - 20 g flour;
- - 1, 5 tbsp. olive oil;
- - salt;
- For the vegetable sauce:
- - 400 g of tomatoes;
- - 200 g eggplant;
- - 150 g of red bell pepper;
- - 20 g of table vinegar;
- - 3 cloves of garlic;
- - 1/2 tsp dried basil;
- - 1/3 tsp ground red pepper;
- - 1 1/4 tsp Sahara;
- - 1/2 tsp salt;
- - 2 tbsp. vegetable oil.
Instructions
Step 1
Pork Mushroom Sauce
Rinse the mushrooms, fold in a colander and chop finely. Peel and chop the onions. Melt the butter in a saucepan or deep frying pan and fry the mushrooms and onions for 5-7 minutes.
Step 2
Cool the roast, grind in a blender, return to the dish and reheat. Pour flour there and mix well, put sour cream. Season to taste with salt, sprinkle with nutmeg and simmer for another 3-5 minutes.
Step 3
Pork currant sauce
Separate the berries from the twigs and squeeze out the juice. Pour it into a saucepan and put it on high heat. Bring the red liquid to a boil, remove the foam and reduce the temperature to the minimum.
Step 4
Add vinegar, sugar, cinnamon, pepper and salt to the sauce. Boil it to the desired degree of thickening. Peel and crush the garlic and transfer to the bottom of a glass jar. Pour it with hot currant mass, close with a tight lid and let cool.
Step 5
Creamy garlic pork sauce
Place a skillet with butter on the hotplate and turn on medium heat. Peel the garlic, grate on a coarse grater and fry in melted butter until soft, but not black. Gradually pour in the cream in a thin stream, stirring in with a wooden spatula.
Step 6
Boil the sauce, season with salt and cook for 10 minutes at the lowest temperature, stirring occasionally to prevent it from burning.
Step 7
Pork wine sauce
Pour olive oil into a skillet or saucepan and heat. Chop the shallots finely and simmer for 7 minutes, stirring occasionally. Mix water and wine and pour into a bowl. Boil the sauce for 10 minutes.
Step 8
Soften butter at room temperature, stir it with flour until a smooth paste is obtained and add it in small portions to the wine mass. Stir everything thoroughly with the addition of chopped parsley and salt. Simmer the sauce for a few more minutes until thick.
Step 9
Pork vegetable sauce
Wash all vegetables and pat dry on a tray or cutting board. Peel them of stalks, seeds and tails and cut into cubes. Heat a saucepan with vegetable oil and simmer in it first some tomatoes for 5-7 minutes, then together with eggplants for 10 minutes and, finally, with bell peppers, also for 10 minutes.
Step 10
Peel off the husks from the garlic cloves and grind in a mortar. Season the sauce with it, pour in the vinegar, add dried basil, pepper and sugar. Add salt and serve immediately or roll up in a sterilized glass jar.
