Gravy for buckwheat: subtleties and secrets of cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Not only in Russia, but also in our time, buckwheat porridge is considered one of the most common dishes for everyday nutrition. And in order to give it a unique taste and aroma, various dressings and gravies are often used with the addition of meat, vegetables, aromatic spices and seasonings. There are so many of them that every housewife can choose the sauce for buckwheat porridge to her liking. How to cook gravy for buckwheat?

Preparation of gravy: a little about the general principles of the process

• For the preparation of gravy with meat, only tender pulp without fat and tendons is used, which must be cut into thin strips and stewed until soft.
• Mushroom gravy for buckwheat is usually made from champignons, but in the wild mushroom season you can use them. Mushrooms are fried with onions and garlic, seasoned with spices, poured with sour cream or cream.
• Onions and garlic, carrots,sweet peppers, tomatoes or tomato paste, spices and seasonings are added.
• Flour in gravy is an essential ingredient, it can be used to thicken any sauce, making it enveloping and delicate in taste.
• Based on cream or milk with the addition of flour and onions, you can prepare a creamy sauce by seasoning it with a small amount of cheese that melts easily, fresh or dry herbs, and coarsely ground black pepper.

Fragrant buckwheat with gravy, the recipe of which you choose, will appeal to you and your family. After all, the dish will have a different taste and aroma, so it diversifies everyday food.

How to cook gravy for buckwheat?

In Russia, buckwheat was called bread. After all, a variety of dishes were prepared from it, and cereals were crushed and even pancakes were baked. But the most popular dish is still porridge. And so that it is not dry when served, a tasty and fragrant gravy is attached to it. How to make gravy for buckwheat?

Mushroom, for example, is easy to prepare. To add extra flavor to mushroom gravy for buckwheat, you can add a handful of dry porcini mushrooms to fresh champignons or oyster mushrooms.

Products for cooking:

• Champignons - 300g
• Sweet onion - 2 pcs
• Young garlic - 3-4 cloves.
• Vegetable oil - 50 ml.
• A pinch of s alt and sugar.
• A handful of dry porcini mushrooms.
• Soy sauce - 65 ml.
• Ground black pepper.
• Some fresh greens.

How to make mushroom gravy?

Soak dry porcini mushrooms in hot water. After the mushrooms swell, do not drain the water, but let it settle and pour without sediment into a clean bowl.

Peel the onion and garlic. Grind them very finely. Sauté garlic and onion in hot oil until soft.

Cut the soaked mushrooms into small cubes, add to the onion. Warm up in oil for 5-7 minutes. Grind the mushrooms, cutting them into thin slices. Add them to the pan, pour in soy sauce and a little mushroom broth, s alt and add sugar, pepper and simmer the mushrooms for 10-12 minutes until tender.

Remove the pan from the heat, season the gravy with ground black pepper and add chopped fresh herbs.

Gravy for buckwheat with beef

Give extra satiety to porridge with gravy, as well as give the dish flavor and extra taste. Thanks to the meat sauce for buckwheat, the nutritional value of the dish increases. This allows you to serve buckwheat as an independent dish, accompanied by a salad.

Products for making gravy:

• 500 g beef pulp.
• Pure tomatoes - 250g
• Onion - 4 pcs
• Spices and seasonings to taste.
• 0, 5 tsp s alt.
• Ground black pepper.
• 80 ml vegetable oil.
• Some greens to serve.

How to make meat sauce?

A piece of meat to clean from fat and films,rinse in running water, dry with kitchen paper towels and cut into thin strips or small cubes.

Fry the beef on all sides until golden brown, sealing the meat juice inside the slices.

Chop the onion into thin, almost transparent half rings. Add to the meat and continue to fry for 12-15 minutes.

Pour the mashed canned tomatoes into the pan, add s alt and spices and, covered, simmer the meat in the sauce for about 45 minutes, adding water if necessary.

Spread hot buckwheat on plates, pour gravy and garnish with sprigs of fresh herbs. Do not forget to write down the recipe for buckwheat gravy in your cooking notebook.

Vegetable sauce for buckwheat porridge

If you watch your diet or follow a diet, then you can treat yourself to buckwheat gravy made from vegetables, which is distinguished by its dietary properties. It is recommended to use sour cream for cooking with normal fat content so that the sauce does not turn out watery.

Products for cooking vegetable gravy:

• 3-4 tbsp. spoons of sour cream;
• 3 small carrots;
• 2 sweet bulbs;
• 50g tomato paste;
• bay leaf;
• bunch of fresh herbs;
• a little s alt and black pepper;
• vegetable oil.

How to make vegetable gravy?

Peel the vegetables, cut the onion into very small cubes, rub the carrots on a fine grater. Fry the onion until golden brown.

Once the bowbrowned, add carrots to the pan and fry the vegetables until tender. Season everything with spices and s alt, put a bay leaf and, if desired, a little fine sugar to balance the acid in the gravy.

Shift tomato paste to vegetables and warm it up well, then add sour cream, a little water, vegetable or chicken broth. Stew the gravy for 7-8 minutes, taste for s alt and spices, add chopped fresh herbs and a little more sour cream.

Turn off the fire, rearrange the pan and you can put the gravy on the plates.