Pork with Lot Of Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork, (pork meat)
- 5 tablespoon oil, (sunflower oil)
- 2 large onions, cut into strips
- 1 leek, large, halved and cut into 2 cm strips
- 5 large carrots, halved and cut into 4 cm pieces
- 2 medium potato (s), peeled and cut into quarters
- 1 tablespoon tomato puree
- 1 tablespoon flour
- 2 cubes bouillon (concentrate)
- 2 tablespoon gravy (concentrate)
- 1 ½ liters water
- 1 dl red wine
- 1 dl cream, (full cream)
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring the water with the bouillon concentrate and the gravy concentrate to the boil and simmer gently for about 10 minutes. Put on one side and let cool down a little (lukewarm).
- In a second pan, heat the oil strongly until it smokes a little, fry the meat, cut like goulash, add the onions, continue frying, add the leek, mix well, add the carrots and mix well.
- Continue frying a little so that the water that draws it evaporates.
- Dust with flour, mix well, add tomato paste, mix and roast a little. Season with salt and pepper. Deglaze with the red wine while stirring well, reduce slightly, add the gravy.
- Add the potatoes and let the whole thing boil for about 2.5 to 3 hours until the meat is nice and fibrous and almost breaks on its own. Season to taste with salt, pepper and the cream.
- Rice, mashed potatoes or noodles go well with it.
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