The sweet-sour taste of plum gravy is remarkably combined with fried meat or a bird. Plums, vitamin-rich and minerals, perfectly keep the properties at heat treatment and are widely used in cookery for preparation of compotes, jam, jams and various sauces.
Preparation of meat in plum gravy differs in simplicity and doesn't take away a significant amount of time and forces. Just before the beginning of cooking wash out 300 grams of plums in cold water, accurately remove stones, cut them on pieces. Take two average bulbs, clean them, cut half rings, fry in a frying pan in olive oil (1.5-2 tablespoons) to a golden shade. 1.5 kg of pork or beef, depending on what is pleasant to you more wash a baking plate with flowing water, remove all streaks, cut on pieces. Fry in a frying pan before emergence of a light crust.
Place meat and onions in the capacity intended for suppression. Strew with small cut garlic (1-2 cloves), I will merge also pepper. From above close pieces of plums, add 150 ml of white dry wine, pour 50 ml of water.
Close a cover and you extinguish in an oven at a temperature of 180 - 200 degrees within 1.5 – 2 hours. Make sure that meat prepared. It can be defined, having pierced it a knife. If meat soft, lay out it on a plate. Shake up the stewed ingredients which remained in ware the blender or wipe through a colander before acquisition of uniform consistence. If the turned-out gravy seems too sourish, then it is possible to add to it to taste a little sugar. Then place meat back in the used capacity, fill in with the made gravy. If to get meat in advance, it can dry up. Therefore spread it before a tax on a table. The ready-to-eat meal can be decorated with fresh greens. Upon purchase attentively choose plums. The large elastic fruits of saturated color covered with a light light scurf which is easily washed away by cold water are considered as fresh and ripe. When pressing a tip of discharge it has to be soft, crude fruits differ in hardness.