Buckwheat with sauce
Composition / ingredients
5
servings:
Cooking method
Boil buckwheat. While it is cooking, the meat with the addition of half of the onion is passed through a meat grinder. Put buckwheat, eggs, salt, pepper in the minced meat and mix thoroughly.
Form cutlets from the resulting mass, breaded them in flour, heat a frying pan with oil (30 ml) and fry the buckwheat until golden brown.
In another frying pan, fry the remaining onions, finely chopped, add sour cream, tomato sauce and warm everything together. Next, we put the buckwheat in a frying pan with sauce and, covered with a lid, cook for twenty-five minutes.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Partridge - 254 kcal/100g
- Black Grouse - 254 kcal/100g
- Game - 200 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Hot tomato sauce - 99 kcal/100g
