Archive for » September 10th, 2008«
This is a wonderful easy meal to prepare and it is full of flavour, I did not have a packet of gravy the night I made this so I subbed bisto gravy granules. I had to adjust the amount listed below as it thickened to quickly with the gravy granules so I had to add more water and balsamic to not only give the liquid but to get the perfect balance of beef flavour to the zing of the balsamic and it was perfect. I served mine over egg fried rice which it paired really well with. I also added 3 cloves of garlic as opposed to just the 1, so play around with this incredibly easy recipe to get perfect for your tastes.
Ingredients
1 (24 g) Envelope brown gravy mix
1/2 Cup water
3 Tablespoons soy sauce
2 Tablespoons balsamic vinegar or red wine vinegar
1 Garlic clove, minced
1 (3/4 lb) Pork tenderloin, cut into 1/2-inch slices (about 3/4 pound)
Olive oil
1/2lb Fresh mushroom, sliced
1 Medium onion, sliced and separated into rings
Method
1 In a small bowl,combine the first five ingredients until blended; set aside.
2. In a large skillet, Heat a little olive oil, add pork and brown on all sides.
3. Add mushrooms and onion, cook stirring until onion softens and mushrooms brown a little. (I add a little butter to the pan at this stage, I keep moving the pork around so it does not burn on one side.)
4. Bring to a boil, reduce heat.
5. Cover and simmer for 10-15 minutes or until meat juices run clear.
I served mine over egg fried rice which this pairs really well with
All photos taken by me unless otherwise stated.
