Cajun Beef And Pork Boulettes With Brown Gravy Recipes

CAJUN BEEF AND PORK BOULETTES WITH BROWN GRAVY

Steps:

• In a 4-quart stockpot, add the water and stir in the room temperature roux and bring to a boil. Start with 3/4 cup but add more roux if needed to achieve the desired thickness; boil for 5 minutes; reduce to medium.
• Combine all of the remaining ingredients, except for the garlic and red pepper flakes, and shape into 12 large balls.
• Insert a slice of the raw garlic into each meatball, pinch closed and roll the ball a bit more to tighten it.
• Put the raw meatballs in the sauce and once it returns to a bubble again, reduce the heat to a low to medium low simmer, and cook the meatballs for 1-1/2 to 2 hours.
• Sprinkle with a few dashes of dried crushed red pepper flakes and/or Cajun seasoning and serve over rice with some of the gravy.
• Add a side of steamed green beans or a nice garden salad to round it out.

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).