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Meat with gravy in a frying pan

Skillet Pork in Gravy

A tasty, hearty dish for lunch or dinner! Meat in gravy is a popular dish because it goes with just about any side, and it comes out juicy and delicious. Every cook has their own version — some add tomato paste, some flour, some vegetables. Either way, you end up with a tasty dish that feels new.

Snezhana

Recipe author

Composition / ingredients

Servings:

Pork

400

Onion

Tomato paste

Water (+ 50 ml to dissolve the flour)

Wheat flour

Bay leaf

Peppercorns

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 54 % 14 g

Carbohydrates 15 % 4 g

172 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

Gather the ingredients from the list. You can use any meat, but the dish is tastiest and juiciest with pork — go for a cut from the upper part of the carcass, where there's less connective tissue and the meat is tender. Rinse the meat well, pat it dry, and cut it into strips or cubes.
Step 2:

Use one large onion or a couple of small ones, since the onion is the base of the gravy. Peel it and cut half into large chunks or half-rings, and the other half finely. Pour vegetable oil into a skillet. Once it's good and hot, add the onion. Fry it, stirring with a spatula, for about five minutes, until it turns translucent and releases its juices.
Step 3:

Add the meat to the onion, stir, and keep frying them together over high heat for about 10 minutes, stirring with a spatula so the meat forms a crust on the outside that seals the juices in and keeps it juicy and tender in the finished dish. Fry for about 10 minutes, no more.
Step 4:

In a separate container, stir the tomato paste together with the water — I used homemade tomato sauce, so I needed a little less water. Pour the liquid into the skillet with the meat. Bring it to a boil, reduce the heat to low, and simmer the meat for about 20 minutes.
Step 5:

At this point, add the peppercorns, bay leaf, and any other meat seasoning you like. Don't add the salt yet, though, or the meat will release its juices and end up dry and tough by the time it's done.
Step 6:

In a separate container, whisk one or two tablespoons of flour into a quarter cup of water — the amount of flour depends on how thick you want the gravy. Stir until the flour is fully dissolved with no lumps. Pour the mixture into the skillet, add salt to taste, and keep simmering, stirring constantly, until the sauce thickens. Turn off the heat. The dish is ready. Serve it with any side you like. Enjoy!