The sweet and sour taste of plum gravy goes well with grilled meat or poultry. Plums, rich in vitamins and microelements, perfectly retain their properties during heat treatment and are widely used in cooking for the preparation of compotes, preserves, jams and various sauces.
Cooking meat in plum gravy is simple and does not take a significant amount of time and effort. Immediately before cooking, rinse 300 grams of plums in cold water, carefully remove the bones, cut them into pieces. Take two medium onions, peel them, cut into half rings, fry in olive oil (1, 5-2 tablespoons) until golden brown. 1.5 kg of pork or beef, whichever you like best, rinse under running water, remove all veins, cut into pieces. Fry in a skillet until light crust appears.
Place the meat and onions in a container intended for stewing. Sprinkle with finely chopped garlic (1-2 cloves), salt and pepper. Cover the top with pieces of drain, add 150 ml of dry white wine, pour 50 ml of water.
Close the lid and simmer in the oven at 180 - 200 degrees for 1.5 - 2 hours. Make sure the meat is cooked. This can be determined by piercing it with a knife. If the meat is tender, place it on a plate. Beat the stewed ingredients remaining in the dishes with a blender or rub through a colander until a smooth consistency is obtained. If the resulting gravy seems too sour, then you can add a little sugar to it to taste.
Then put the meat back into the used container, pour over the prepared gravy. If you get the meat in advance, it can dry out. Therefore, lay it out before serving. You can decorate the finished dish with fresh herbs.
When buying, choose plums carefully. Fresh and ripe are large elastic fruits of a rich color, covered with a light light bloom, which is easily washed off with cold water. When you press the tip, the plum should be soft, unripe fruits are hard.
