Gravy for buckwheat with meat

With such gravy, buckwheat will seem fantastically delicious to you. For me, buckwheat without gravy, and even more so without meat, is not half as good. Meat gravy with buckwheat harmonizes better than others, in my opinion. Gravy gives buckwheat juiciness, without it it looks a little dry.

Daria ☼

Recipe author

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Composition / ingredients

Servings:

Beef

400

Onion

Flour

Water

0.5

Butter

Salt

to taste

Pepper

to taste

Spices dry

to taste

Vodka

Buckwheat

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 22 % 6 g

Carbohydrates 44 % 12 g

146 kcal

GI: 8 / 83 / 8

Step-by-step cooking

Cooking time: 1 h 40 min

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For this culinary recipe, we need a fillet of beef, which must be washed and cut into small pieces, then pour it with boiling water, and put it on the stove. When the water boils, add butter, salt and simmer over medium heat for about 30-40 minutes. After that, peel the onion, rinse and cut it into small cubes. Then we remove the meat from the gravy, fry it with onions for 7-10 minutes and then pour it back into the gravy along with fried onions. Add 2 tablespoons of vodka to the gravy, mix and simmer over low heat. Fry the flour in a frying pan until golden brown, stirring continuously. After that, put the flour in a cup and add cold boiled water there, mix thoroughly and gradually add the resulting mass to the meat, then, when thoroughly mixed with gravy, simmer it for another 10-15 minutes. While the meat is stewing, we cook buckwheat. To do this, we collect water in a saucepan, salt to taste and cook the washed buckwheat in this water. As soon as the buckwheat is cooked, drain the water and add the butter. We put buckwheat in a dish and put gravy on top. Meat gravy with buckwheat is ready! Enjoy your meal!!!