quick and easy pork n gravy with rice

★★★★★ 1
a recipe by
Linda Kauppinen
Greenwood, FL

This is one of my recipes that I created on a shoe string budget. Yes, Mad Scientist time! But it worked out really well, tastes great and my son absolutely LOVES it too! **NOTE: I use Marmite in the recipe, you can easily use a vegitable stock or bouillon as a substitute.

★★★★★ 1
serves 4
prep time 20 Min
cook time 1 Hr
method Saute

Ingredients For quick and easy pork n gravy with rice

  • 2
    pork steaks, cubed & keep the bones too. (note: can use chicken or beef too)
  • 2 stalk
    celery, sliced thick
  • 1 lg
    onion, diced
  • 1 clove
    garlic, minced
  • 1 lg
    bay leaf
  • 3 lg
    carrots, sliced thick
  • 1-2 c
    water
  • 1 tsp
    marmite or 1 beef bouillon cube
  • 1/4
    green pepper, diced
  • 1 c
    rice
  • 2 c
    water
  • 3 Tbsp
    cornstarch
  • 2 Tbsp
    coconut oil
  • 6 md
    portabelloi mushrooms, sliced.
  • 2
    handfuls of thinly sliced green cabbage

How To Make quick and easy pork n gravy with rice

  • 1
    In a large saute pan, heat up your coconut oil and then add your pork cubes and the bone, onion, garlic, celery, mushrooms and green pepper. Browning the meat and making sure that the onions and celery start to turn translucent.
  • 2
    Once the meat is browned and onions and celery are translucent, add water just to cover mixture, about 2 cups. Add Marmite, carrots, cabbage and bay leaf. Bring to a boil, reduce heat to simmer and cover for about 45 minutes.
  • 3
    While mixture is simmering, cook your rice per package directions. 1 cup rice per 2 cups water.
  • 4
    After 45 minutes pork mixture is ready to thicken into a gravy. Take your cornstarch and add about a half cup water mixing well so there are no lumps. Take pan off the heat adding the cornstarch water to the mixture. Replace pan on the heat and turn to medium heat and stir constantly until thickened. Remove promptly from heat, remove bay leaf and serve over rice!
  • 5
    NOTE: You can switch up this same recipe using chicken breast and chicken broth, beef with beef broth or Marmite. I prefer to use the Marmite since it has a very rich and robust savory flavor. Also, if you dont want rice, this is just as good over egg noodles too.
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