Meat gravy

Belarusian Machanka

A thick Belarusian meat gravy of pork ribs and sausage braised with beer, stock, and sour cream.

What you’ll need

• pork ribs: 900 g
• pork sausage: 500 g
• onion: 220 g
• beer: 400 ml
• meat stock: 500 ml
• sour cream: 300 g
• flour: 50 g
• salt: 8 g
• black pepper: 3 g

How to make it

1. Cut the pork ribs between the bones, cut the sausage into large pieces, and finely dice the onion. Combine the salt and pepper, season the ribs evenly with half, and let the sour cream come to room temperature.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.