Side dishes

Buckwheat with Gravy


Buckwheat and Gravy Ingredients

For buckwheat:

  1. Whole buckwheat, fried 2 cups
  2. Distilled pure water 4 cups
  3. Salt to taste
  4. Butter of any fat content to taste

For gravy:

  1. Beef tenderloin 1 kilogram 500 grams or to taste
  2. Vegetable oil 4-5 tablespoons or to taste
  3. Mushrooms 250-300 grams
  4. Cream 2 cups
  5. Laurel leaf 5-6 pieces
  6. Onions 1-2 pieces
  7. Sifted wheat flour 2 tablespoons
  8. Ground black pepper to taste
  9. Salt to taste
  • Main ingredients: Beef, Buckwheat
  • Serving 8 servings
  • World Cuisine

Inventory:

Knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Measuring cup, Deep plate - 3 pieces, Kitchen table, Stove, Frying pan with lid, Kitchen spatula, Small sieve, Deep bowl, Aluminum pan with a thick bottom and a lid, Tablespoon Plate

Making buckwheat with gravy:

Step 1: prepare the ingredients for the gravy.

To get started, prepare the ingredients for the gravy. Peel the onion, rinse under running water along with mushrooms and beef. Place the ingredients one at a time on the cutting table and cut using a knife. Chop the onion in half rings with an approximate thickness up to 5 millimeters, cut the cherry mushrooms into slices of arbitrary shape and with a thickness up to 7 millimeters. Strip the beef from the spit, veins and excess fat, dry with paper kitchen towels and cut into thin strips of arbitrary length and approximate thickness 1 to 1 centimeter. Arrange the ingredients in separate deep plates. In the measuring cup, draw the right amount of cream and put the spices you need on the table so that everything is at hand and you do not have to run around looking for products throughout the kitchen.

Step 2: fry and stew vegetables.

Turn on the stove to a medium level, place a frying pan on it, pour the necessary amount of vegetable oil into it and heat it. Throw the chopped onion into the preheated fat and simmer it for 3 to 4 minutes until golden brown and light brown. The consistency of the onion should be soft. Then add chopped mushrooms to the onion, mix the ingredients with a kitchen spatula and simmer them together until the moisture evaporates. This one will take about from 10 to 15 minutes.

Step 3: add and stew the meat.

Add chopped meat to the pan and slightly increase the heat on the stove. Stew vegetables and meat, periodically stirring with a kitchen spatula until it turns a beautiful, uniform, brown color, it will take about 20 - 25 minutes your time.

Step 4: we fill the gravy and bring it to readiness.

After the meat has stewed a little, add the right amount of sifted wheat flour to it and mix the mass with a kitchen spatula so that ugly flour lumps do not form, which can eventually stick together into unnecessary pieces of dough. After add a leaf of laurel. And pour in the right amount of cream in time. Then pour salt to taste. Add black ground pepper, screw the stove to a small level, cover the pan with a lid and simmer the gravy until the meat is ready for 1 hour Open the lid periodically and stir the gravy with a kitchen spatula to prevent the ingredients from burning to the bottom of the pan. If the gravy is very thickened and still begins to stick to the bottom of the pan, add a little water or cream to the total mass, this will dilute it.

Step 5: prepare buckwheat for cooking.

While the meat is being stewed, start cooking buckwheat porridge in order to serve both dishes hot. Separate the amount of buckwheat you need from the total mass of cereals and pour a thin layer on a clean cutting table. Sort the buckwheat and remove the weed seeds, shell, husk or any other type of contamination. Then discard it on a fine sieve and rinse the groats under running cold water. Leave the buckwheat in a strainer until all the water has drained, then transfer to a deep bowl and let dry.

Step 6: cook the buckwheat porridge.

Pour buckwheat into an aluminum pan with a thick bottom. Add the right amount of clean distilled water, evenly 2 times more than the volume of grain and to taste the salt. In this recipe on 2 cups buckwheat 4 cups water. Turn the stove to a strong level, bring the water to a boil and screw the stove to the smallest level. Cover the pan and cook the buckwheat for 20 - 25 minuteswithout removing the covers. Then remove the pan from the heat and wrap it in several layers of a kitchen towel. Let the buckwheat brew for 30 minutes.

Step 7: season buckwheat porridge.

After buckwheat porridge has infused and swelled even more, it became almost airy and must be seasoned with butter. From the total mass of butter, cut off the quantity you need with a kitchen knife and lay the pieces of fat on top of the buckwheat porridge. Do not mix the buckwheat immediately, let the oil melt and drain to the bottom of the pan and after that mix it with a tablespoon. Cover the pan again and let the porridge brew in oil for 3 - 5 minutes, just during this time your gravy will reach full readiness. After both dishes are ready, put them on a plate with a tablespoon and taste forwards!

Step 8: serve buckwheat with gravy.

Buckwheat with gravy is served hot. These 2 dishes can be served individually complemented by other dishes. For example, beef gravy can be combined with boiled cereals, pasta, stewed vegetables or potato dishes. Buckwheat porridge can be savored with any meat dishes, such as meatballs, chop, meat rolls and many others. Buckwheat with gravy can be supplemented with fresh vegetable slices or a salad of fresh vegetables. Very tasty, not expensive and healthy! Enjoy your meal!

Recipe Tips:

- - Sometimes, during cooking of buckwheat, culinary herbs and spices are added to boiling water in order to give the porridge a pleasant spicy aroma. It can be herbs and spices such as mint, dried garlic, cloves, ginger, cardamom and many others.

- - Sometimes in order to make buckwheat porridge more satisfying and fatter it is cooked on a passivation. The recipe for cooking is very simple, but not everyone knows, before cooking cereals, fry pieces of bacon in a skillet and stew onion with carrots in this fat. Throw the resulting mass, along with cracklings, into boiling water and cook the buckwheat as described above in the recipe.

- - In this type of gravy, you can put any spices you like that are suitable for preparing meat or cereal dishes.

- - Buckwheat porridge can be cooked not only in a pot, but also in a double boiler, a cauldron, a frying pan with a lid or pressure cooker, which significantly reduces the cooking time.