Fragrant and juicy buckwheat with gravy is an ideal dish for breakfast, lunch or dinner. Porridge framed with delicious sauce will be eaten with pleasure by both adults and children, especially if you season with a slice of quality butter, or serve with a butter sandwich for more satiety.
A dish is prepared in a matter of minutes if you have boiled beef and broth available. The meat can be cooked in advance or you can use ground beef or pork. Add tomato paste or puree from tomatoes without peel as desired, but at the very end and only in the gravy, since tomato juice prevents the buckwheat kernels from boiling and they can remain dense.
Ingredients:
Buckwheat - 150 g
Onions - 1 pc.
Carrots - 1 pc.
Vegetable oil - 30 ml
Boiled beef - 150 g
Meat broth - 1 tbsp.
Salt and pepper to taste
Prepare the food you need.
Since the main ingredient in the dish is buckwheat, start the cooking process with it.
Pour cereals into a deep container, fill with water and rinse thoroughly. Repeat the procedure several times, removing the black burnt grains along the way.
Pour the washed cereal into a cauldron or other container with a non-stick bottom: stewpan, saucepan, etc. Pour hot water (for 150 g of buckwheat you need about 400 ml of water, as it swells 2.5 times) and add a couple of pinches salt.
Place the container on the stove, bring to a boil, then reduce heat to minimum and simmer for about 15 minutes. Then turn off the heating, cover the container with a lid and let the porridge steame for another 5 minutes under the closed lid - it will “draw in” the excess liquid.
At this time, peel the carrots and onions, rinse in water. Grate the carrots with a fine mesh and chop the onion into small cubes.
Heat the pan with the vegetable oil poured onto it. It can be easily replaced with lard: pork or goose. Place the vegetable slices in the butter and saute for 2-3 minutes on medium heat, avoiding burning.
Chop the boiled beef and add it to the vegetables. You can also add fresh minced meat at this stage if using it. Season with salt and pepper. Cook for a couple more minutes.
Pour in the meat broth. In the absence of such an ingredient, pour in ordinary hot water. Heat the gravy until boiling.
Some people like thick sauces - for this you can stir in 1 tsp. wheat flour, heat the contents of the pan for 1 minute.
By the time the gravy is created, buckwheat will be completely ready - you can mix in a piece of high-quality butter with a fat content of at least 73%.
Put a portion of buckwheat porridge in a plate, pour over the cooked gravy on top, garnish with fresh herbs and serve.
Enjoy your meal!
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