Buckwheat gravy turns out to be tasty, using a meat product and fresh mushrooms. In order to understand exactly how such fragrant dressings are made, we present to your attention two different cooking recipes.
How to Make Fresh Veal Buckwheat Gravy
Essential Ingredients:
- tomato paste or sauce - 4-5 large spoons;
- veal flesh - 250 g;
- vegetable oil - 30 ml;
- iodized salt - a small spoon;
- pepper and other spices - optional;
- small onion - 2 pcs.;
- medium fresh carrots - 2 pcs.;
- greens - a bunch.
Cooking process
Buckwheat gravy can be prepared from any kind of meat. We decided to purchase 250 g of fresh veal pulp for such a dish. It must be washed, cut into small pieces, and then put in a saucepan with 30 ml of vegetable oil. After the meat product is slightly fried, add salt, pepper, and add chopped onions and grated fresh carrots to it. All ingredients need to be mixed and cooked over low heat for another 7-9 minutes.
When the vegetables and veal are covered with a brownish crust, 1.5 cups of ordinary boiled water should be added to them. Also, buckwheat gravy from a meat product involves the use of fresh herbs, tomato paste or sauce. They must be added to the goulash, which should be stewed over low heat for about an hour. During this time, the veal will become soft, and the broth will partially evaporate and become more fragrant and thick.
Delicious buckwheat gravy with mushrooms
Essential Ingredients:
- sour cream 30% fat - 250 g;
- fresh champignons - 300 g;
- small onions - 3 heads;
- pepper, spices and salt - at your own discretion;
- fresh greens - a pair of bunches;
- small carrots - 3 pcs.;
- fat cream - 200 ml;
- butter and vegetable oil - 3 large spoons each.
Cooking process
Mushroom buckwheat sauce is prepared much faster than a similar dish using a meat product. Thus, fresh mushrooms should be thoroughly washed, peeled, if necessary, and then chop with a sharp knife on thin plates. After this, it is recommended to put the mushrooms in a deep pan, season with vegetable and butter, as well as salt and pepper. Fry the product over low heat for 10 minutes. Next, to the mushrooms, put the chopped onion heads and grated carrots, which also need to be cooked within a quarter of an hour. At the end of this time, half a glass of water, 200 ml of heavy cream and sour cream must be added to the aromatic roasted mushrooms. All products should be thoroughly mixed, boiled over high heat for another 7-10 minutes, and then removed from the stove.
It is worth noting that if the meat or mushroom sauce for buckwheat porridge turned out to be too liquid, then it is necessary to pour a small amount of wheat flour (1 or 2 small spoons) into it. Such an additive will contribute to the thickening of the broth, but only if after that it is boiled for one minute over high heat.