MMMM....gravy!
I made a quick and easy dinner tonight that is great for last minute dinners, etc.
In a pan, I warmed some butter and olive oil. When it was ready, I added in one diced yellow onion and some garlic. Sometimes I dice it, sometimes slices of onion work fine. As it started to get sweet and tender, I added in some diced white mushrooms. When they were ready, I added in a few spoonfuls of flour and let the flour cook. I let it cook to a light brown to get rid of the flour taste and let it get a slightly nutty flavor but don't let it cook down so much that it becomes a dark roux. When it was ready, I added in some milk and some water and stirred to get it nice and smooth. I also added in one bullion cube, beef flavor. I like to do that so that I don't need to add salt and stuff. I love using the bulllion cubes to give the gravy a nice flavor without taking a long time to make it. With the gravy all flavorful now and super hot and bubbly, I slid into it some slices of super thin pork cutlets, raw. I let them cook gently over a low heat until they were cooked, nice, moist, juicy and flavorful. They were fork tender and easy to cut. A variation on this is where I use pork cutlets, pork steak or beef. I bread them and fry them up and use the frying oil to make the gravy, remove the cooked meats from the gravy and add them back in when the gravy is ready. Anyways- like I said- super easy to make- pretty quick too and all in one pan. I chose to make a side of fluffy mashed potatoes. I served the meat on top and ladled the gravy on top. I added slices of super soft pan frances I lucked out finding at the bakery. Perfect for sopping up gravy! MMMM
It's a simple but robust gravy that you can add celery or carrots and other veggies to for added flavor. I just wanted to share it because how quick and easy it is to do. I like making this when my brother and nephews drop by- they love gravy and the meat is so tender the boys have no trouble cutting it themselves. I used to make this for my Dad before he died because it wasn't overly spicy and the meat always comes out tender. It has a rich taste that warms you up and is comforting and nice. It looks fancy for guests if you make the gravy with onion slices and full slices of mushrooms too.
In a pan, I warmed some butter and olive oil. When it was ready, I added in one diced yellow onion and some garlic. Sometimes I dice it, sometimes slices of onion work fine. As it started to get sweet and tender, I added in some diced white mushrooms. When they were ready, I added in a few spoonfuls of flour and let the flour cook. I let it cook to a light brown to get rid of the flour taste and let it get a slightly nutty flavor but don't let it cook down so much that it becomes a dark roux. When it was ready, I added in some milk and some water and stirred to get it nice and smooth. I also added in one bullion cube, beef flavor. I like to do that so that I don't need to add salt and stuff. I love using the bulllion cubes to give the gravy a nice flavor without taking a long time to make it. With the gravy all flavorful now and super hot and bubbly, I slid into it some slices of super thin pork cutlets, raw. I let them cook gently over a low heat until they were cooked, nice, moist, juicy and flavorful. They were fork tender and easy to cut. A variation on this is where I use pork cutlets, pork steak or beef. I bread them and fry them up and use the frying oil to make the gravy, remove the cooked meats from the gravy and add them back in when the gravy is ready. Anyways- like I said- super easy to make- pretty quick too and all in one pan. I chose to make a side of fluffy mashed potatoes. I served the meat on top and ladled the gravy on top. I added slices of super soft pan frances I lucked out finding at the bakery. Perfect for sopping up gravy! MMMM
It's a simple but robust gravy that you can add celery or carrots and other veggies to for added flavor. I just wanted to share it because how quick and easy it is to do. I like making this when my brother and nephews drop by- they love gravy and the meat is so tender the boys have no trouble cutting it themselves. I used to make this for my Dad before he died because it wasn't overly spicy and the meat always comes out tender. It has a rich taste that warms you up and is comforting and nice. It looks fancy for guests if you make the gravy with onion slices and full slices of mushrooms too.
