Buckwheat gravy is a must. After all, such cereal without goulash turns out to be too dry and fresh. That is why today we will consider the simplest and most delicious way to prepare gravy, which will make a lean side dish fragrant and satisfying.
How to make buckwheat gravy: a step-by-step recipe
Essential Ingredients:
- chilled chicken breasts - 600 g;
- fresh greens - a large bunch;
- thick sour cream of high fat content - 150 g;
- hot tomato paste - 3 large spoons;
- fresh champignons - 190 g;
- Odorless vegetable oil - 55 ml (for frying foods);
- large onions - 2 pcs.;
- filtered drinking water - 2 glasses;
- wheat flour - 1 small dessert spoon;
- table salt and allspice - at personal discretion;
- buckwheat - for garnish.
The process of processing meat ingredient
Buckwheat gravy can be prepared from any meat product. But the tastiest and most tender of all is obtained from chilled chicken breasts. White poultry should be cleaned of bones and skin, washed well, and then cut into medium pieces.
The process of processing vegetables and mushrooms
So
that buckwheat gravy turns out to be satisfying and tasty, it is also recommended to add fresh mushrooms, carrots and onion heads to it. But before that, all of these ingredients should be washed, cleaned of wormholes, husks and peels, and then cut into thin circles, rings and slices. It is also necessary to rinse the greens and chop it with a sharp knife.
Heat treatment: roasting and stewing
Buckwheat gravy turns out to be much tastier if you fry all the main ingredients in advance. To do this, take a deep stewpan, pour in it odorless vegetable oil, and then immediately lay out the processed chicken fillet, fresh mushrooms, onions and carrots. After this, the ingredients need to be slightly fried until a reddish crust appears. Next, the products must be seasoned with salt and pepper, and also add to them a couple of glasses of plain water, tomato paste and thick sour cream. In this composition, goulash is recommended to simmer under a closed lid for about another 25 minutes. During this time, vegetables, chicken, and mushrooms will become completely soft.
To make delicious buckwheat sauce more dense, wheat flour should also be added to it. To do this, flour product in the amount of 1 dessert spoon must be stirred in half a glass of water, and then pour into a saucepan through a sieve. Also in goulash you need to pour chopped fresh herbs. After that, it is advisable to bring it to a boil and leave it under the lid for 10 minutes.
How to serve to the table
Before pouring buckwheat porridge with cooked goulash from fillet and champignon, the cereal needs to be boiled in slightly salted water. Next, the garnish must be laid out on a portioned plate, and put on top a hot tomato-sour cream sauce. It is also recommended to present homemade pickles, fresh wheat bread and a salad of tomatoes, onions and cucumbers seasoned with vegetable oil to such a fragrant and tasty dish.