Mushroom and Vegetable Gravy for Pork Roast
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 - 1 cup pan dripping, from pork raost
- 1⁄4 cup soy sauce
- 1 cup hot water
- 1 tablespoon vegetable oil
- 1⁄4 cup onion, chopped in large pieces
- 1⁄4 cup celery, thickly sliced
- 1⁄4 cup carrot, thinly sliced
- 1 large tomatoes, chopped
- 1⁄2 lb button mushroom, sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- salt and pepper, to taste
directions
- Pour the pan drippings into a 4 cup container and set aside.
- Deglaze the hot roasting pan with the hot water and then pour the liquid in the 4 cup container.
- Skim the excess fat from the top.
- Add the soy sauce and top off with enough water to make 3 cups of liquid.
- Add the vegetable oil to a hot skillet over medium heat.
- Stir in the onion, celery, and carrot and saute just long enough to heat it through (crisp-tender texture).
- Stir in the tomato and mushrooms and heat until all the veggies are heated through.
- Add the drippings/soy liquid and bring to a boil.
- Mix the cornstarch with the cold water and add to the gravy; stirring until the gravy has thickened.
- Add salt and pepper, to taste.
- Serve over pork and rice, mashed potatoes or noodles.
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Reviews
-
Great recipe. I used to use the package gravies but now that I'm getting better at making meals, I've started to make my gravies from scratch. We made a pork roast on bbcue and wanted a gravy (without fruit) to compliment it & the mashed potatoes. The only thing I changed was substituting the water for vegy & beef broth instead. Loved the addition of vegys... a definate keeper. p.s. I felt it made way more than 4 servings... more like 8.
Tweaks
-
Great recipe. I used to use the package gravies but now that I'm getting better at making meals, I've started to make my gravies from scratch. We made a pork roast on bbcue and wanted a gravy (without fruit) to compliment it & the mashed potatoes. The only thing I changed was substituting the water for vegy & beef broth instead. Loved the addition of vegys... a definate keeper. p.s. I felt it made way more than 4 servings... more like 8.
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.