Porkinsourcreamgravy Recipes

PAT'S ROAST PORK 'N GRAVY RECIPE - (4/5)

Steps:

• Spray PAM on roasting pan. Insert slivered garlic throughout roast via knife slits. Wet roast with a splash of the Aloha BBQ sauce. Sprinkle roast with garlic powder and herbs. Place about a quarter of onions on bottom of pan and rest around all over. Pour white wine or chicken broth mixed with Worcestershire sauce in roasting pan with pork, then tent the roasting pan loosely with foil. Roast at 300ºF for 3 hours. Check after 2.5 hours, and add more broth or water or white wine if needed. Take out at about three hours, then pour liquid and most of the onions into a pot. Add Wondra to thicken, allowing at least 2 minutes at a low boil after added to remove flour taste; corn starch will also work here but you cannot add directly. Finish the Roast Pork gravy by seasoning with salt and pepper to taste. Enjoy the roast pork with rice, "gravy all ovah" (highly recommended!) and mac' salad!

PORK ROAST WITH GRAVY

Steps:

• In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

KONRAD'S PORK SHOULDER GRAVY

Steps:

• In a large bowl, combine the caraway seeds, garlic powder, smoked paprika and salt. Remove and reserve a third of the spice mix in a separate small bowl. Score the pork shoulder on the cap side with a sharp knife, making 8 shallow cross-cuts. Add the pork shoulder to the large bowl with the spice mix, then rub the entire pork shoulder with the spice mix. Cover with the mustard and let sit for 20 minutes.
• In a soup pot, heat the olive oil and vegetable oil on high heat, then add the pork shoulder on the scored-skin side. Sear all sides of the meat to lock in the deep flavor and juices. Add the garlic and thyme. Add the chicken broth, bay leaves and pickle juice and let it simmer, covered, until the meat falls off the bone, 1 1/2 hours. Shred the meat to bite-size pieces in the pot. Add more of the reserved spice mix to taste. Combine 1 tablespoon cornstarch with 1 cup water in a small bowl, adding a bit more cornstarch and whisking together well until you have a "buttermilk" consistency. Pour the cornstarch slurry into the gravy slowly, a little bit at a time, stirring to the desired thickness.

PORK IN SOUR CREAM GRAVY

Steps:

• Rub the meat with the crushed garlic, olive oil, salt & pepper.
• Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
• Heat olive oil in a large pot (enough to cover the bottom of the pot).
• Add 1 onion cut in half and the pork pieces Brown the meat on all sides.
• Once the meat is browned add enough water to the pot to just cover the meat.
• Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
• Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning).
• Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
• When the meat is tender enough allow the water to again almost completely evaporate.
• Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion.
• Scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
• Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
• In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
• Wisk/mix until the mixture is smooth and without lumps.
• Slowly add this mixture to the pot and let it come to a boil.
• Reduce the heat and simmer for a few minutes.
• If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water.
• Add the bay leaf.
• Bring the mixture to a boil.
• Remove the pot from heat.
• Return the cooked meat to the gravy.
• Let it stand for about 15 minutes in the gravy before serving.

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY

Steps:

• In a ziploc baggie, combine flour and seasonings.
• Add chicken and shake to coat.
• Melt butter in a large skillet.
• Brown chicken in butter, about 4 minutes per side.
• Add soup and onions to skillet.
• Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
• Stir in sour cream.
• Serve with mashed potatoes or rice.

KENTUCKY CREAM GRAVY

Steps:

• MELT 3 tablespoons butter over medium low heat in a large saucepan; STIR in 3 tablespoons all-purpose flour.
• COOK until bubbly but not browned.
• WARM 2 cups milk in a microwave oven.
• WHISK constantly while adding warmed milk to butter/flour roux all at once, until smooth.
• RAISE heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika.
• WHISK constantly until mixture begins to bubble.
• REDUCE heat to medium.
• COOK until completely thickened and flavors develop, whisking often; ADJUST seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk).
• REDUCE heat to lowest setting; COVER gravy loosely and stir occasionally until served.
• SERVE with your favorite Southern-style dishes and enjoy!

RAMP SAUSAGE GRAVY

Steps:

• Heat a large 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Add sausage and break up into small pieces with a wooden spoon. Stir in apple and all but 1/4 cup ramps and cook on medium-high heat until the sausage is brown and crumbly, 6 to 8 minutes.
• Turn the heat down to medium, sprinkle the flour evenly on top of the sausage, and stir until fully coated. Cook for 1 more minute.
• Pour in milk and stir well. Continue cooking until the gravy is thickened, but still a bit loose, 5 to 7 minutes. Remove from the heat. Season with salt and pepper. Sprinkle with remaining ramps when serving.

EASY GREEN CHILE SKILLET PORK TENDERLOIN WITH SOUR CREAM GRAVY

Steps:

• Mix together the 5 spices, set aside.
• Trim the silver skin and any excess fat from the tenderloin and pat dry. Rub the spice mixture over the surface of the meat. The heat level can be regulated by how heavily the rub is applied. If the entire amount is used it will have just a little heat to it, but it is tempered somewhat by the sour cream in the gravy.
• Spread the flour on a piece of waxed paper or a plate and gently dredge the seasoned meat.
• Heat the oil in a skillet over medium-high heat, add the tenderloin and brown the meat on one side, 2-3 minutes.
• Turn the meat over, add more oil if desired, and add the diced onions and the minced garlic alongside the meat, stirring them occasionally.
• When the meat is browned (it won't be cooked through), add the diced chiles over and around the meat and pour in the chicken broth.
• Cover, and reduce heat to a simmer.
• Cook for 15-20 minutes, then check for doneness with the meat thermometer, when it reaches 140-145 degrees internally remove the meat to a platter.
• Let meat stand 10 minutes before slicing.
• Meanwhile, stir in the sour cream to the mixture remaining in the skillet until incorporated, to complete the gravy. If the gravy is too thick, stir in the water to thin.
• Serve gravy over meat, rice or pasta, as desired.
• Enjoy.

15-MINUTE VEGETARIAN GRAVY

Steps:

• Heat olive oil in a medium saucepan over medium heat. Sprinkle with flour and whisk to combine. Cook for 2 to 3 minutes.
• Meanwhile, combine water, ham base, and liquid smoke. Slowly add liquid to pan, whisking constantly until smooth. Whisk in milk, a little bit at a time. Continue to cook, stirring often until gravy thickens, about 5 minutes. Season to taste with pepper.