How to make gravy
Meat sauce - a great way to make everyday meals whipped up a delicious and nutritious. It can be made from any meat, and the addition of cream, herbs and spices makes the gravy into a full meal with sauce, ideal for any side dishes.
You will need:
500 g pork tenderloin; 1 onion; 1 carrot; 300 g of Brussels sprouts; 1 bunch of greens; 250 ml of cream (30%); Article 1.5. l. flour; Article 2.5. l. vegetable oils; 2 tbsp. l. butter; garlic salt pepper.
Instruction how to make gravy
Rinse the pork tenderloin in cold running water and pat dry with paper towels and cut into small pieces. Take a small cast iron kettle or pan, pour in the bottom of 0.5-1 tablespoon of vegetable oil, heat and lightly fry the pork.
Wash, peel the carrots and onion, chop finely, heat a frying pan 1 tablespoon of vegetable oil, pour the onion, fry until light golden brown, do not forget to stir. Add the carrots and cook vegetables until tender.
Wash and pat dry Brussels sprouts, cut off her damaged parts, if any. Extinguish it with a small amount of vegetable oil to make it soft, but has not lost form (to half). If kochanchiki large, then cut each into two or four parts.
Melt in a separate frying pan 2 tablespoons butter, sprinkle in 1.5 tablespoons of sifted flour and cook it over medium heat, stirring constantly, until it is golden brown and uniform consistency.
Add the fried flour 250 milliliters of cream 20-30% fat, and cook, stirring, until the sauce thickens. Make sure that the flour is not formed lumps. Remove the pan from the heat.
Wash and dry greens, finely chop it, stir in cream sauce, while it is still hot and close the pan lid. The sauce should protomai 10-15 minutes. When it has cooled down a bit and make a warm, pour it into a deep bowl and lightly beat with a blender. The taste you can add garlic, salt, pepper or other spices.
Pour the sauce to the meat, add the roasted carrots and onions, salt, pepper, add spices to taste, mix well and put the pan on a small fire. Put gravy on Brussels sprouts, mix gently to avoid damaging kochanchiki, and simmer until tender.