How to cook delicious buckwheat with gravy. Meat sauce for buckwheat. How to prepare a delicious buckwheat gravy: recipes

Many people ignore crumbly buckwheat porridge because of its dryness. But there is a way to make it aromatic, juicy and tender - this is buckwheat gravy. With mushroom, meat or creamy sauce, porridge will turn into one of any dishes and will become a frequent guest on the table.

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It’s not for nothing that buckwheat is often called Russian bread. It is tasty, gives you a feeling of fullness for a long time, and can be combined with many foods. You can prepare porridge with gravy according to various recipes.

Gravy for buckwheat with meat

Cooking time: 10 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 43 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

It is not necessary to use meat to make gravy for cereals. It can be successfully replaced by some other products:

mushrooms;
vegetables (eggplant, zucchini, onions);
legumes

Ingredients:

soy sauce – 60 g;
granulated sugar – 1 pinch;
vegetable oil – 20 g;
mushrooms – 300 g;
leeks – 2 pcs.;
ground black pepper.

Cooking method:

The onion needs to be washed well and dried with paper towels, finely chopped.
Place the chopped vegetable in a frying pan heated with oil and fry until transparent. Add mushrooms cut into slices. Fry until done.
Then you need to add soy sauce to the mushroom sauce, add sugar and pepper. Mix all ingredients.
A simple and tasty meatless gravy with mushrooms is ready. Pour mushroom sauce over buckwheat porridge and serve.

Cooking time: 120 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 58 kcal.
Purpose: for lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The gravy for buckwheat with meat makes the cereal more filling. In addition to being nutritious, the dish gains an exquisite taste and aroma. The calorie content of the product with sauce increases significantly, so it is preferable to eat it at lunchtime. People who do physical labor can eat a portion for dinner. This will restore energy and is good for your muscles.

Ingredients:

tomato paste – 75 g;
onion – 1 kg;
beef – 0.5 kg;
spices.

The prepared piece of meat must be cut into small cubes, peel the onion and chop into large half rings.
Place the beef in the pan and fry until golden brown.
Add onion to the meat and continue frying for 15 minutes.
Dilute the tomato paste a little with water and pour into the frying pan. Cover the contents of the dish with a lid and simmer for 60 minutes.
When the gravy for buckwheat with meat is almost ready, add seasonings to it.
Before serving, pour the sauce over the buckwheat. Get a tasty and aromatic dish.

If you follow some tips, you will get delicious buckwheat with gravy:

Any type of meat can be used to make the sauce. A tasty product comes from pork, beef, chicken, and liver.
You can add nutrition to a meatless gravy by making a mushroom sauce for buckwheat.
You can replace meat with sausages, wieners or sausage. Smoked meats will add an original flavor to the dish.
You can avoid the formation of lumps by diluting the flour in water before adding the component to the gravy. Mix with a whisk or mixer.

Gravy with meat and flour is a traditional dish for many families. Delicious and soft goulash with sauce is an excellent option for any side dish. The gravy can be prepared for several days and stored in the refrigerator. For dinner, quickly boil pasta or potatoes, pour gravy over the meat - and the whole family will remain full and satisfied. Good fresh meat is the key to success. Buy chilled pork and make homemade gravy, it will be filling and delicious. You can always buy fresh fillets at the market, so there will be no problems.

pork meat – 400 g;
onion – 1 pc.;
carrot – 1 pc.;
tomato paste – 1.5 tablespoon;
sour cream – 2 tablespoons;
flour – 1.5 tablespoon;
vegetable oil – 30-40 g;
salt, pepper - to taste;
water – 250 g.

Wash and dry a piece of lean meat. Pork loin, bull's eye, or shoulder will do. Cut the meat into medium-sized cubes. This way the pieces will be perfectly cooked and tender.
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Fry in a frying pan with vegetable oil, add salt and pepper to taste. The surface should become golden, so immediately turn the heat to medium.
Add chopped carrots and onions to the pan. First cut the carrots into small cubes, and the onion into medium-sized cubes. Vegetables will add extra juiciness and taste to the dish. The carrots will add some sweetness to the future gravy.
When the vegetables are lightly fried, add half a glass of water and simmer over low heat for 30-40 minutes until the pieces are completely soft. You can check readiness with a knife or fork.
For the gravy, mix the remaining water, sour cream, flour and tomato paste.
Pour the tomato sauce and flour into the frying pan and simmer for another 10-15 minutes until the gravy thickens. Let's turn the heat to low and simmer the gravy under the lid until done.

On your day off, prepare a pot of gravy and you can forget about kitchen chores for a few days.

Gravy with tomato paste is a complete dish for a large family. Stewed meat in sauce is always tasty and satisfying. Complement any side dish with this gravy, and even porridge will become your favorite food! After boiling rice, buckwheat, potatoes or pasta, pour gravy over them. The result will delight your family and loved ones. The gravy, like in kindergarten, is familiar to everyone from childhood, aromatic, tender and thick. If anyone has suddenly forgotten the popular recipe, we will remind you of it today so that you can repeat the legendary gravy at home. To repeat our step-by-step recipe with photos, you will need chilled pork, preferably sirloin without fat and bones. We bought “nut” or “apple” - tender meat without fat. It doesn't take very long to cook, and the result is soft pieces in the sauce. For proper red gravy, we need regular tomato paste. So let's get started.

Ingredients:

pork pulp – 400-450 g;
carrot – 1 pc.;
onion – 1 pc.;
garlic – 1-2 cloves;
tomato paste – 1.5 tablespoon;
vegetable oil – 30-40 g;
salt, pepper - to taste;
some water.

Rinse the meat well, dry with a paper towel, and cut into medium pieces. In this form, it will be evenly fried and will remain juicy and will not be dry.
Heat the oil in a frying pan, add the pieces of pork and fry until nicely golden brown. The fire needs to be a little more than medium. Quickly fried fillet retains its juiciness inside. After frying, add salt and pepper to taste.
Cut the carrots into cubes and the onion into cubes. Squeeze the garlic through a garlic press.
Add the vegetables to the meat pieces, mix and fry everything together for a couple of minutes. The carrots and onions will quickly become soft, and the garlic will give off its incredible aroma.
Pour in enough water to cover the goulash, about a glass. Turn on high heat and bring to a boil. Now turn down the gas and simmer the stew for 30-40 minutes until soft. Mature or aged pork can take 50 minutes to cook, so it's better to simmer longer rather than shorter.
When the stew becomes tender and soft, add tomato paste and stir.
Simmer the gravy for another 7-10 minutes and it’s done.

You can serve the delicious gravy with meat along with any side dish, at your discretion and preference.

The recipe for meat in sour cream sauce requires leisure. Low heat and frequent stirring of the ingredients will allow you to prepare tender and juicy goulash, but this must be done smoothly and slowly. A strong fire will ruin the dish - the onion will become crusty, it may even burn, and the boiling sour cream will form lumps. Prepare this yummy dish only when you have time, and the amazing result will make you repeat cooking this meat with sour cream for an encore more than once.

Grocery list:

pork pulp – 400 g;
onions – 200 g;
vegetable oil – 50 ml;
sour cream – 3 tbsp. l.;
water – 120 ml;
garlic – 1 clove (optional);
salt - to taste;
ground black pepper - to taste.

Cut the onion into half rings or large cubes. Pour in vegetable oil and turn up the gas to medium. Add onion and fry until soft and golden brown. While frying, you can slightly cover the onion with a transparent lid so as not to burn it.
Prepare the meat - wash, dry and cut into large pieces. If it is a little fatty, then pieces of lard will not harm the dish.
Transfer the onion from the frying pan, add a little oil (as needed) and fry the meat briefly, 5-7 minutes until the color changes slightly. Don't forget to stir.
Return the onion back to the pan.
Add sour cream, opt for the most delicious sour cream with a high percentage of fat content.
Pour in water, add salt and pepper. Mix well, cover with a lid, and turn on the gas to a minimum.
Simmer until fully cooked, stirring the contents of the pan occasionally. You can also simmer in a saucepan in the oven, also covering with a lid or foil.
If you decide to add garlic, do it at the end of cooking and let it sit covered for 5-7 minutes.
Goulash is very tasty, and the side dish can be absolutely anything - mashed potatoes, steamed vegetables, rice or other porridge.
Serve the meat gravy, pouring the delicious sour cream sauce over the side dish.

With sour cream

To prepare buckwheat in a slow cooker with pork and sour cream, you need to prepare the following ingredients:

500 g pork tenderloin;
1 carrot;
2 onions;
300 g buckwheat;
150 g sour cream 15% fat;
4 cloves of garlic;
2 tbsp. l. sunflower oil;
1 tsp. seasonings for meat;
200 ml meat broth.

Pork with buckwheat in a slow cooker, supplemented with sour cream, is prepared as follows:

The first step is to sort out the buckwheat, removing unopened grains, rinse the grains under running water and pour them into a saucepan. Now you need to pour water into the pan in a ratio of 1:2 and cook the buckwheat until the moisture has completely evaporated.
Meanwhile, you can rinse the piece of pork under cool water, dry it with a paper towel, and shred it into small pieces. Pour sunflower oil into the multicooker bowl, set the “Frying” mode for 25 minutes, add the meat and fry it until the released moisture evaporates for about 15 minutes.
While the pork is roasting, you can peel the onions, wash and peel the carrots. The onion will need to be cut into small cubes, and the carrots will need to be grated through a coarse grater. Both components need to be added to the fried pork, add meat seasoning, mix the ingredients thoroughly and fry for about another 5 - 6 minutes.
Now you need to peel the garlic, chop it finely and add it to the bowl along with sour cream. It is also necessary to pour in the broth, re-mix the ingredients and simmer them until the end of the program.
Next, you need to pour the boiled buckwheat into a bowl, mix the ingredients, and set the “Stew” mode for 20 minutes. and close the multicooker bowl. After time, the dish can be divided into portions and served.

Pork with buckwheat in a slow cooker can be cooked with sour cream.
Ready.

Sauce for buckwheat with cutlets

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 123 kcal.
Purpose: for lunch or dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

For lovers of a hearty lunch, buckwheat with cutlets is suitable. The gravy for such a dish should have a spicy taste and aroma. A variety of spices are used for this:

black pepper;
Bay leaf;
chopped garlic;
dried herbs.

Ingredients:

flour – 30 g;
sugar – 1 pinch;
onion – 1 head;
bay leaf – 1 pc.;
tomato paste – 50 g;
salt;
garlic – 1-2 cloves;
water – 200-250 ml;
spices.

Prepare cutlets according to your favorite recipe and set them aside. Boil the buckwheat.
Heat the fat released during cooking of meat, add finely diced onion. Fry until golden brown.
Add flour and mix it with the vegetable. Sauté the mixture for a short time.
Add tomato paste, spices, hot water, salt, bay leaf. Simmer the mixture of ingredients with the lid closed and set to a low flame. Time required: 10 min.
When the gravy for the buckwheat with cutlets is almost ready, add the garlic, passed through a press. Mix the dish well and remove from heat.
Pour the prepared sauce over the cutlets. Then add the dressing to the buckwheat porridge.

Buckwheat porridge with butter

The most primitive option, perfectly suitable for a healthy breakfast, is buckwheat porridge with water. This dish will be a beautiful side dish for meat, fish, poultry or offal with sauce. You will need: - 1 cup of buckwheat; - 1.5 cups of water; - salt to taste; - butter. Sort and rinse the buckwheat. Place it in the cereal compartment and fill it with water. Turn on the steamer and cook the porridge for 40 minutes. If you want to speed up the process, pour boiling water over the buckwheat - then the cooking process will be halved. Add butter to the hot porridge and mix well. Separately, you can serve cold or heated milk. Instead of butter, you can season the porridge with vegetable oil - sunflower or olive oil.

Vegetable sauce for buckwheat

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 50 kcal.
Purpose: lunch/dinner.
Cuisine: European.
Difficulty of preparation: medium.

Buckwheat gravy made from vegetables is low in calories. You can afford to eat buckwheat porridge with this sauce, even if you are trying to keep in shape. The dish contains practically no substances harmful to the body and figure. Instead of full-fat sour cream, you can try adding low-fat or low-fat kefir.

Ingredients:

sour cream (milk) – 20 g;
ground black pepper;
carrots – 2 pcs.;
tomato paste – 1 tbsp. l.;
onions – 2 heads;
granulated sugar – 1 teaspoon;
salt;
bay leaf – 1-2 pcs.

Peeled vegetables will need to be chopped: carrots on a coarse grater, onions in small cubes.
Fry onion pieces in a frying pan with vegetable oil, add carrots. Fry the food until done. A few minutes before the end of cooking, pour in sour cream (milk). If you want to make the dressing more tender, cook it with cream. If the gravy comes out thick, add a little water.
Dilute the tomato paste with water. Pour the resulting substance over the vegetables.
Salt, sprinkle with pepper, seasonings, sugar. Simmer the resulting gravy for 10 minutes using a low flame.
Before the vegetable gravy for buckwheat is finally ready, add a little more sour cream.

Mushroom gravy in cereals

Buckwheat, supplemented with mushrooms, can rightfully be considered a classic of the genre. To prepare this gravy, “forest meat” is taken in fresh, canned or dried form.

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For cooking you will need:

500 g mushrooms;
onion;
cream or fat sour cream;
salt and suitable spices.

Operating procedure:

Chop the mushrooms and fry them over low heat along with chopped onion.
Season the mixture with salt and spices and mix thoroughly.
Add cream or sour cream diluted with boiled water to the mushrooms, close the container with a lid and simmer for a quarter of an hour.

When serving buckwheat with mushroom sauce, it is recommended to sprinkle the dish with finely chopped herbs.

Minced meat sauce for buckwheat

Cooking time: 35 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 207 kcal.
Purpose: for lunch/dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

If you don't want to make cutlets, try making gravy from minced meat. It will be similar in satiety to meat, but will be digested better, since the main ingredient is crushed. When making, make sure that the sauce does not burn, then it will turn out very tasty. The recipe is universal because it can be used with any side dish: rice, pasta, potatoes.

Ingredients:

carrots – 2 pcs.;
garlic – 2 cloves;
ground black pepper;
minced meat – 0.5 kg;
tomato paste – 50 g;
basil – 2 pinches;
onion – 120 g;
salt;
vegetable oil – 60 g.

Pass the carrots through a medium grater, chop the onion into small pieces.
Place the onion in a hot frying pan and cook until translucent. Place carrots there too. Fry for another 5 minutes.
Add the minced meat to the prepared vegetables. Any type of meat product is suitable. Cook covered, stirring occasionally.
Season the minced meat with salt and pepper, add tomato paste, mix, fry for a short amount of time.
To prevent the gravy with minced buckwheat from becoming too thick, dilute it with the required volume of water. Add garlic, basil. Simmer for about 3 minutes. Pour the prepared buckwheat porridge sauce over the side dish.

How to make with tomatoes

This dish is called “hunter’s buckwheat” and for its preparation, in addition to tomatoes, chicken hearts and stomachs are used.

During the work you will need:

800 g giblets;
bulb;
carrot;
garlic;
4 – 5 large tomatoes;
boiled water;
Bay leaf;
salt and seasonings.

Cooking process:

Rinse the giblets thoroughly and, if necessary, chop them with a knife. Then put it in a frying pan and fry.
Add chopped onion, grated carrots and chopped garlic to the dish, then continue cooking until the vegetables become soft.
Pour boiled water over the dish, add bay leaf and simmer until most of the liquid has evaporated.
Remove bay leaves from the gravy, add chopped tomatoes and simmer covered for a while.

Fans of spicy dishes can add hot pepper to the gravy with giblets or flavor it with mustard.

Chicken sauce for buckwheat

Cooking time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 80 kcal.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The sauce, one of the components of which is chicken pieces, is considered one of the easiest to make. Even an inexperienced housewife can make such a dressing for boiled buckwheat seeds. To bind the ingredients, be sure to add flour. The more it is, the thicker the consistency of the sauce. Adding water will help make it a little thinner.

Ingredients:

onion – 1 head;
salt;
flour – 1 tbsp. l.;
carrots – 1 pc.;
chicken fillet – 0.4 kg;
spices.

The chicken should be cut into pieces and fried in vegetable oil.
Place the onion and carrots inside the frying pan and sauté for about 5 minutes.
The next step on how to make the sauce is to combine the chicken and fry it with flour.
Transfer the mixture to a saucepan, add water or broth so that the liquid covers the meat ingredient. Simmer the delicious gravy for 15 minutes.
When the gravy for buckwheat with chicken is ready, leave it to steep a little.