How to make a delicious pork potato gravy. Georgian pork sauce

23.11.2019

This is almost a universal dish of all peoples, it probably cannot be more universal and simpler. To prepare a sauce with meat and potatoes, any meat will do, it is not necessary to take raw, so, for example, the leftovers of previously cooked chicken will also work, especially since in this case the dish will cook faster, as long as the potatoes will be boiled

So to cook potato sauce with meat, you will need:

1.5 kg of meat (preferably pork), 2 onions, 2 kg of potatoes, 100 g of margarine or butter, salt, 6 bay leaves, peppercorns (2 tsp).

The meat should be cut into medium pieces and put in a saucepan with a fairly thick bottom or in a special cauldron with oil heated in it, fry for 5 minutes.

Then we put peppercorns to the meat, salt, pour some more water so that it covers the meat when boiling, we make the fire weaker, close the lid and simmer almost until cooked. For pork it is 1 hour 30 minutes, for beef - more, for chicken - less.

For now, finely chop the onion and fry it in a skillet with oil until a delicious smell appears and the liquid evaporates.

Peel the potatoes in advance and cut them into pieces larger than the meat. We put it in a bowl of cool water.

As soon as the meat is almost ready, we lower the onion to it in the pan. Mix well.

We spread the prepared potatoes evenly on the meat, fill everything with water, but it should not completely cover the potatoes, increase the fire, as soon as it boils, you need to salt it, remove the foam, put a bay leaf

The sauce with meat and potatoes will be ready when the potatoes are boiled, about half an hour, depending on the variety and size, the potatoes should be tender enough, but not boiled

We also suggest making a Kabardian sauce with meat and potatoes. Onions and meat should be chopped, meat should be cooked in a saucepan or low saucepan and covered with water.

As soon as the water boils off, add the onion and fry everything together for several minutes. Then we chop the potatoes coarsely enough and put them in the pan on top. Fill with water, salt, pepper.

Cover with a lid and simmer until tender. If you wish, you can put a spoonful of sour cream.

In the event that the potatoes are not very starchy, then the sauce does not thicken. In this case, separately fry a little flour in a dry frying pan until a golden brown hue appears, cool, dilute with a glass of cold milk and pour into a slowly boiling sauce.

This one is quite liquid even with potatoes, so it is recommended to eat it with bread, which should be taken with your hand and dipped in the sauce.

You can also cook this with potatoes.

You will need for this (the amount is approximate, you can take everything by eye).

A kilogram of potatoes, half a kilogram of meat (pork is better, but beef is also possible), 2 carrots, one onion, spices, vegetable oil.

The meat should be cut into pieces a little larger than for goulash, but if you want, you can go smaller and fry it until golden brown over medium heat. During frying, you need to add a little salt, pepper, and sprinkle with suitable spices, such as thyme or rosemary.

Put the fried meat in a saucepan with a thick bottom, and in the oil remaining in the pan, fry the carrots and onions a little (the onions should be cut into cubes, and the carrots into semicircles or strips). They also need to be transferred to a pot of meat. Pour some salted water over the meat so that the meat is only slightly covered with water.

Cut the potatoes into slices a little larger than for frying and place them with all the other components (while the water should not completely cover the potatoes, as this will turn out to be too liquid).

Cover and cook over low heat until the potatoes are soft. The sauce with meat and potatoes is ready.

Potato sauce represents thick soup based on potatoes. Its soup is thick and rich, so the taste of this dish depends on the quality of the potatoes. Ideal option there will be friable, boiling varieties, which will give the necessary consistency and saturation. As a meat component, not only pork can be, beef or chicken are also great.

Ingredients

So, for a rich, thick and aromatic potato sauce, we need:

500-700 g of pork pulp;
potato;
onion head;
1-2 pieces of carrots;
red bell pepper;
one tablespoon (with a slide) tomato paste;
sunflower oil;
salt, garlic, bay leaf, pepper, spices, herbs.

How to make potato sauce

My lean pork pulp and cut into medium-sized pieces.
We take a saucepan and put the meat in it. For this amount of pork, the capacity of the pan should be about 3-4 liters. Pour half of the water and set over medium heat. After boiling, foam will form on the surface of the broth, which must be removed without fail.
Peel the potatoes, cut into large slices and add to the pan to the meat when it is half cooked. For this dish, the potatoes should be cut exactly coarsely, since small pieces during the cooking process can boil down and spoil the appearance. ready-made sauce... Now the amount of potatoes. It is necessary so much that after adding to the pan, the broth is about 1-2 cm higher than the potato wedges. Also, at this stage, it is necessary to salt the sauce.
Now frying. Chop the carrots in large strips, so it will look brighter and more beautiful in ready dish... Finely chop the onion, but bell pepper or in small cubes or thin straws, it all depends on taste.
Fry on sunflower oil... When the vegetables set and the carrots give a beautiful orange color to the vegetable oil, add the tomato paste and fry for a few more minutes.
Put the frying in a saucepan when the potatoes are slightly soft. Add some salt, if necessary, add spices and pepper, wait for the boil to resume and reduce the heat to a minimum. To maintain the shape of the potatoes, the boil should be soft and calm.

Georgian pork sauce is a recipe for a popular liquid dish in all Georgian families. Potatoes and pork are usually the main ingredients in a sauce or "sauce". In summer and autumn, fresh tomatoes are added to the sauce.

Georgian pork sauce

Ingredients (yield 8-10 servings)

1 kg of pork
1 kg of potatoes,
3 large onions,
5 juicy tomatoes,
4-5 cloves of garlic
3 sweet red peppers
3 pcs. bitter pepper
2 bay leaves
10 g fresh parsley
1 tsp ground cilantro (coriander),
5 tbsp. l. oils (if the meat is not fatty),
salt.

Preparation

Wash and chop pork portioned chunks- cubes. Place the meat in a saucepan and add water (300 ml).

Cover the pan with a lid, put on fire and bring to a boil over high heat, stirring frequently. When the water has almost evaporated, add another 300 ml and bring to a boil again, stirring frequently. Do all three times. This will give the pork tenderness and tenderness.

Chop the onion and add to the meat along with the bay leaf. Add 5 tbsp. l. butter (if the pork is not fat), mix.

Cover partially and cook over medium heat for 5-7 minutes, stirring occasionally. Watch out for the onions, they should not turn brown and fried.

Add small pieces of potatoes to the meat.

Add 1 liter of water, cover and cook over medium heat until the potatoes are tender. The potatoes should become soft, but not lose their shape - they should not crumble.

Peel the tomatoes and chop finely. Add to saucepan, stir, cover and cook for another 5 minutes.

Chop sweet and bitter peppers and add to the saucepan. Add 1 tsp. cilantro, taste and salt. Stir and cook over medium heat for another 10 minutes.

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Step-by-step recipe for pork sauce with potatoes with photo.
National cuisine: home kitchen
Type of dish: Sauces, Hot dishes
Complexity of the recipe: A simple recipe

Prep time: 16 minutes
Cooking time: 50 minutes
Servings: 3 servings
Calorie count: 274 kcal
Occasion: Holiday Dinner

Check out the recipe for pork and potato sauce. Ideal flavor combination, hearty, but not very fatty dish is suitable for both lunch and festive table... Try it too!
Number of Servings: 3-5
Ingredients for 3 servings
Pork - 300 Grams
Potatoes - 500 Grams
Onion - 1 Piece
Carrots - 1 Piece
Garlic - 2 Cloves
Greens - - To taste
Salt - - To taste
Pepper - - To taste

Step by step
Pork sauce with potatoes at home always turns out to be something in between soup and stewed potatoes, but this is what I like about this dish - it evokes thoughts of field cuisine, a simple and hearty meal. In a word, try it too, maybe you will like it?
Cut the meat into small pieces and put it in a saucepan, a saucepan with thick walls, and best of all, in a real cauldron. Add some oil and put on fire.
Until the meat is browned, you will have time to wash, peel and finely chop the garlic, onion and carrot. We add them to the meat.
We also wash and clean the potatoes, cut them into slices, cubes or strips - as you like. When the onions and carrots are fried in a cauldron, you can add potatoes to the mixture.
Thoroughly mix all the contents of the cauldron, and fill it with clean water so that it covers the potatoes.
Salt, pepper and add herbs and seasonings if you like.
Simmer the potatoes until cooked and serve with the broth. That's all, such a simple recipe for pork and potato sauce invariably finds its fans, so you should probably try it too!

Potato sauce is a thick potato-based soup. Its soup is thick and rich, so the taste of this dish depends on the quality of the potatoes. The ideal option would be crumbly, boiled varieties, which will give the necessary consistency and saturation. As a meat component, not only pork can be, beef or chicken are also great.

Ingredients

So, for a rich, thick and aromatic potato sauce, we need:

500-700 g of pork pulp;
potato;
onion head;
1-2 pieces of carrots;
red bell pepper;
one tablespoon (with a slide) tomato paste;
sunflower oil;
salt, garlic, bay leaf, pepper, spices, herbs.

How to make potato sauce

amneam.com

Pork and potato sauce recipe with photo

Ingredients

The amount is approximate, because I usually put everything in sight:
1.potatoes - 1 kg
2.meat (pork or beef) - 0.5 kg
3.carrots - 1-2 pieces
4. onion - 1 pc.
5.spices
6. vegetable oil (for frying ingredients)

How to cook

This dish is often prepared in my family and is loved by everyone, without exception, including children.

I usually take pork, but with beef it turns out no less tasty

1. Cut the meat into pieces (I cut it a little larger than into goulash, but my dad, for example, likes it smaller - so as not to bite the meat, but to put it whole in his mouth) and fry over medium heat until golden brown. While frying, lightly salt, pepper and sprinkle with spices (sometimes I just salt and pepper, and sometimes I add some spices). Today I added rosemary and thyme.

2. Transfer the meat to a saucepan (preferably with a thick bottom), and lightly fry the onions and carrots in the remaining oil (cut the onion into cubes, and the carrots into strips or semicircles). Put them in a saucepan with meat too.

3. Pour salted water over the meat (so that the meat is only slightly covered with water).

4. Cut the potatoes into slices (larger than for frying). And add to the rest of the ingredients (the water should not cover the potatoes, otherwise it will turn out to be very liquid).

5. Cover and put on low heat. Cook until the potatoes are tender (soft).

Additional Information

You can also pre-fry the potatoes (in one layer, so that each slice is slightly golden), then it will turn out even tastier and more beautiful - this is a more festive option

Recipe: Homemade potatoes with meat or potato sauce, how to cook quickly and tasty at home

cook-live.ru

How to make pork sauce
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0.6 kg of pork meat;
5 medium potato tubers;
Onion;
2 small carrots;
Bell pepper;
1 tbsp tomato paste;
Sunflower oil;
Salt, spices;
Bay leaf;
Garlic;
Greens.

The pork must be rinsed in water and cut into small pieces. Put the sliced pieces of meat in a saucepan. Pour water on top, about 4 liters. The liquid should be half-coated.
The pot should be put on a low heat. As the broth boils, you need to remove the foam.
In the meantime, you need to chop the potatoes. Pieces of potatoes should be large so that during cooking they do not dissolve and spoil the sauce. After adding the potatoes, the broth should cover it by a couple of centimeters. Then the dish can be salted to taste.
Cut the carrots into strips. It is necessary to chop it, and not grate it on a coarse grater, in order to give the sauce brightness and beauty. We also cut onions and bell peppers into strips. Can be cut into cubes as you like.
Sliced vegetables must be fried in a pan using vegetable oil... When the vegetables set a little, add tomato paste and continue to fry.
Then we spread the frying in a saucepan with meat and potatoes. At this point, you need to try the broth, if something is missing, you can pepper, salt and add spices. After boiling, the fire must be reduced. This is necessary so that the potatoes do not boil over.
When the potatoes are boiled, add bay leaves and chopped herbs. Squeezed garlic can be added if desired. The broth should boil for another 5 minutes, then turn it off.
The potato sauce is ready, but it must be infused to absorb all the spice aromas. Then it can be laid out on plates and served.

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