The most delicious gravy for buckwheat porridge. Preparing gravy for buckwheat porridge at home Step-by-step recipe for gravy for buckwheat without meat

Every housewife has to come up with original recipes for everyday dishes every day. has many cooking options. It can be boiled in water and be lean. Also quite popular. But there are more delicious dishes made from this grain, for example, buckwheat in meat dressing or soybean gravy. Let's look at several recipes for making sauce.

Choice of cereals

Before you start, you need to choose the right cereal.

If you prefer to purchase a loose product, then be prepared for the fact that you will have to carefully sort it out. Pour the grains onto the table, clear them of debris and rinse thoroughly under running water.

Buckwheat, produced in bags for cooking, is already peeled. You do not have to clean the grains, but this option has a higher price than the previous one.

When buying cereal, pay attention to the expiration date and production date. Buy only a proven product from a manufacturer you know.

Buckwheat sauce

When choosing, you can rely on many factors. People who want to get a tasty dietary product should give preference to vegetable dressing or gravy based on soy sauce.

If you want to make a high-calorie and satisfying dish, then prepare meat sauce for buckwheat. Depending on your taste preferences, it can be chicken, beef, pork or lamb based.

Vegetable dressing recipe

To make buckwheat sauce without meat, you will need the following ingredients:

Heat a frying pan and pour one tablespoon of olive oil into it. Finely chop the onion into cubes and place in a frying pan. until golden brown, stirring constantly. At the same time, grate the carrots on a coarse grater and add to the onion. Sauté vegetables for about 5 minutes.

Cut the pepper into slices and add to the frying. Squeeze the garlic into the vegetables, then stir them and fry with the lid closed for another 2 minutes.

Peel the tomatoes from hard skin by dipping them in boiling water for one minute. Cut the vegetables into large cubes and add to the pan. Pour the contents with broth, salt and add your favorite seasonings. Simmer until the liquid has partially evaporated. On average this will take about 10 minutes.

with meat

To prepare this dressing option, you need to purchase the following products:

• meat tenderloin - 200 grams;
• one large tomato;
• half an onion;
• small carrots;
• half a glass of sour cream;
• spices at your discretion.

Before preparing the buckwheat sauce, you need to boil the meat until half cooked. Thanks to this, the product will be softer and juicier. If you are using white poultry meat, you can skip this point.

So, boil the meat and cool it. Cut the product into small pieces and place in a frying pan. Pour some olive or vegetable oil into it and fry the meat.

In a separate pan, fry finely chopped onion and grated carrots in oil. Cut the tomato into pieces. If desired, you can peel the vegetable if it is thick. Add the tomato to the vegetables and sauté for another 5 minutes.

Add the dressing to the meat pieces, add salt and mix thoroughly. Add sour cream and cook covered for another 10 minutes.

Soy dressing

For lovers of soy products, you can prepare this type of buckwheat sauce. You need to take the following components:

• one small head of onion;
• medium sized carrots;
• small beets;
• finely chopped greens;
• three tablespoons of soy sauce.

Heat a frying pan and grease its bottom with oil. Cut the onion into thin half rings and place in a bowl. Fry it for two minutes, then add the carrots cut into thin strips.

Boil the beets in their skins for 20 minutes after boiling. Cool the vegetable and cut it into strips. Place the beets with the vegetables in the pan and pour soy sauce over everything.

Cover the dish with a lid and cook for another 5 minutes, then remove from heat and let the dressing sit a little.

Cooking buckwheat

When the buckwheat sauce is ready, you need to prepare the cereal. To do this, boil it in salted water for 20 minutes after boiling. Remember that all cereals tend to become overcooked. After cooking, the volume of the product will increase by about one and a half times.

When the buckwheat is ready, it will need to be seasoned. There are several ways to do this.

First option

When choosing this method, the cereal turns out juicy and aromatic.

Place the prepared buckwheat in a frying pan with the dressing and mix thoroughly. Let the dish sit for 10 minutes, then serve immediately.

Second option

Using our advice, you will emphasize the true taste of buckwheat porridge with a sauce that complements it.

Place the boiled buckwheat on a plate and top it with buckwheat sauce. A few sprigs of fresh herbs would be a great addition to the dish.

Conclusion

We hope that in our article you will find a suitable buckwheat sauce. Transfer the recipe of the dish you like to your notebook so as not to forget it in the culinary bustle.

Cook with pleasure, treat your guests and family with your masterpieces. Happy cooking!

Gravy for buckwheat porridge

Many people love buckwheat porridge. It is tasty and very healthy, but few people eat it only with butter. not only emphasizes the taste of this product, but also allows you to significantly diversify the menu. Skillful housewives make this unique and thick sauce from various ingredients. Buckwheat gravy can be prepared with or without the addition of meat. The meat-free sauce is great for those who are on a diet and limit their daily fat intake.

Buckwheat gravy recipe

To prepare this addition to this porridge, the following products are needed: 1 carrot; 2 tomatoes; 1 large onion; 0.5 kg lean beef; 1 cup beef broth; 3 tbsp. l. sunflower oil; ground pepper; 1 tbsp. l. flour; salt; dry herbs. Boiled beef is cut into small cubes. Onions and carrots are cut in the same way. The peeled tomato is grated (the skin is removed after scalding it with boiling water). Fry the onions and carrots for a couple of minutes. Then add tomato mass and fry for 1-2 minutes. Add chopped meat to the resulting gravy and simmer the ingredients for 3 minutes. Add meat broth to the vegetables and meat, and then simmer the gravy over low heat (with the lid closed) for about 15 minutes. When the carrots become soft, add flour diluted with a small amount of beef broth (50 ml) to the gravy. The resulting sauce is salted, peppered, then spicy herbs are added and, after bringing it to a boil, remove from the heat.

Gravy for buckwheat with chicken

This sauce is very tasty and tender. To prepare it, you need to take 400 g of chicken (it is better to take fillet), 100 g of chopped onions, 200 ml of tomato juice, 1 grated carrot, ground pepper, vegetable oil (for frying food), salt. Fry onions and carrots in a frying pan with oil, stirring them constantly. Chicken meat is cut into small pieces and added to the fried vegetables. All ingredients are lightly fried, after which tomato juice and 100 ml of water are added. Simmer the sauce over low heat for about 10 minutes. Some housewives, in order to make the gravy thicker, add flour diluted with water, although a liquid sauce soaks buckwheat better. Salt and pepper to taste.

This low-calorie vegetable dip is ideal for people watching their calorie intake. To prepare it, you should take the following ingredients: two carrots and onions; one large tomato, zucchini, bell pepper; 100 g frozen spinach; 3 tbsp. l. sour cream; chopped greens; pepper; vegetable oil (for frying); salt. Chopped onions are fried until golden. Grated carrots are added to it. Finely chopped zucchini is added to the fried vegetables. After it becomes soft, add chopped tomato and spinach to the pan. All ingredients are simmered for about 10 minutes, salt and pepper. Chopped greens are added to the finished sauce.

Bon appetit!

For many, boiled buckwheat is just a hearty side dish. But, thanks to a small addition, it can turn into an appetizing and completely independent dish. Buckwheat gravy can turn ordinary porridge into a real work of culinary art. And you can cook it in different ways.

One of the most popular options is vegetable gravy.

It is more like a thick sauce, for the preparation of which you can take the most ordinary products:

• 1 large tomato;
• 30 g flour;
• 1 onion;
• salt;
• 1 carrot;
• a little sunflower oil;
• 200-300 ml milk;
• pepper (ground);
• fresh herbs (a mixture of dill and parsley).

Preparing this vegetarian gravy is not at all difficult:

1. First, all vegetables must be peeled and washed well.
2. Carefully cut them into slices, preferably the same size.
3. Heat oil in a frying pan and lightly fry the onion in it.
4. Add the rest of the vegetables and continue cooking for another 2-3 minutes.
5. Cover the pan with a lid and keep the flame to a minimum. Simmer the vegetables in this mode for about a quarter of an hour.
6. Add flour, stir and fry for another 2 minutes.
7. Fill the contents of the pan with milk, add salt, add chopped herbs and lightly pepper. Bring the resulting mass to a boil and cook for another 3 minutes.

The result is a delicate and unusually aromatic gravy for buckwheat. With it, dry crumbly porridge becomes juicy and very tasty.

Cooking from minced meat

If desired, you can make a sauce for buckwheat from minced meat. With it, the finished dish will be more satisfying and nutritious.

To work you will need:

• 0.5 kg minced meat;
• 2 onions;
• 35 g vegetable oil;
• 2 carrots;
• 2 cloves of garlic;
• 5 g salt;
• 45-60 g tomato paste;
• 2 pinches each of black pepper and dry basil.

How to make this gravy correctly:

1. The first step is to peel the onions and carrots. Then wash them well and chop them carefully. It is better to chop the ray into cubes and grate the carrots on a grater (medium or fine).
2. Heat oil in a frying pan.
3. Fry the onion in it until transparent.
4. Add carrots and fry the ingredients together for 5-6 minutes.
5. Place minced meat in a frying pan and stir. When exposed to high temperatures, it may begin to curl into lumps. They need to be broken up periodically with a fork.
6. Salt the fried mixture, add spices and paste. After this, mix everything and simmer for a couple of minutes.
7. Add chopped garlic and dried basil. If the mass turns out to be too thick, you can dilute it with plain water. After cooking for 2-3 minutes, turn off the heat.

This sauce is suitable not only for buckwheat. It can also be served with boiled pasta, rice or potatoes.

How to make it from beef

Using natural meat, you can prepare an equally tasty gravy. The finished dish will be even more satisfying and nutritious. Traditionally, fresh beef is used for this “sauce”. Even after cooking, this meat usually retains its original shape.

According to the classic recipe for making gravy you need:

• 400 g beef fillet;
• 60-90 g wheat flour;
• 200 ml tomato juice;
• 60 g butter;
• 1 onion;
• a little salt and pepper.

Method for preparing classic meat gravy:

1. Rinse the beef and carefully cut into medium-sized pieces with a sharp knife.
2. Place the preparations in a saucepan (preferably with a thick bottom).
3. Add 15 g of butter to them and lightly fry, then pour in hot broth (or water) and simmer until the meat is half cooked.
4. Cut the onion into half rings. Add it to the pan with the boiling beef.
5. Separately, fry the flour in oil in a frying pan. As soon as it acquires a pleasant caramel color, add water and stir. The mass should be slightly thick, but without lumps.
6. Add the flour mixture to the meat along with salt and spices.
7. Pour the contents of the pan with tomato juice and stir. Simmer until the meat is well cooked.

You can add some fresh herbs to the prepared gravy for flavor.

Meat sauce for pork buckwheat

Buckwheat porridge goes well with almost any meat.

For example, you can make an excellent gravy for it using the following ingredients:

• 0.5 kg pork;
• 1 carrot;
• 20 g butter;
• 2 onions;
• 50 g sunflower oil;
• any spices.

The method for preparing this “sauce” is extremely simple:

1. First, the pork must be washed, thoroughly dried with a napkin, and then cut into small pieces (slices or cubes).
2. Place the chopped meat in a frying pan with boiling vegetable oil. Fry over high (or medium) heat, stirring constantly, until the pieces are well browned.
3. Add onion to them, having first chopped it into half rings. Continue frying.
4. Add carrots, cut into thin strips. Fry the ingredients together for another 5 minutes.
5. Add fried vegetables to the meat. After this, add all other ingredients. Simmer over medium heat for about 6-7 minutes. It’s better to add salt at the very end.

To serve the finished porridge in a plate, all that remains is to pour some more hot gravy over it. This dish will not leave anyone indifferent!

Option with mushrooms

In the absence of meat, other products can be used to prepare gravy. Take mushrooms, for example. There can be many options here.

For the simplest recipe you need:

• 300 g fresh mushrooms;
• 2 leeks;
• 1 pinch of sugar;
• a little ground pepper;
• 20 g vegetable oil;
• 60 g soy sauce.

How to properly prepare this gravy for buckwheat without meat:

1. First you need to finely chop the onion.
2. Then the mushrooms should be washed, dried and chopped into thin slices.
3. Heat the oil well in a frying pan. First you need to lightly fry the onion. It should become slightly transparent.
4. Add the mushrooms and fry until done.
5. Sprinkle the mixture with sugar, pepper, add soy sauce and stir.

Now the finished gravy can be served immediately. This is one of the simplest and fastest options. It is good to use it starting from the end of summer, when the mushroom season begins.

Simple chicken recipe

There is another equally simple recipe. It will especially appeal to lovers of proper nutrition.

In this case, to work you need:

• 400 g chicken fillet;
• 1 carrot;
• salt;
• 1 onion;
• spices (to taste);
• 20 g vegetable oil.

Even a novice housewife can make such a gravy for buckwheat. To do this you need:

1. Carefully cut the fillet into pieces. They shouldn't be very big. But you shouldn’t chop the meat too much.
2. Transfer the fillet to a frying pan and lightly fry it in oil.
3. Add onion cut into quarter rings and grated carrots. Continue heat treatment for another 3-4 minutes.
4. Add flour and mix.
5. Place the meat and vegetables in a saucepan, cover them with water and simmer for at least 15 minutes.

Such the gravy is more reminiscent of pieces of meat in a fragrant broth. For dry buckwheat, this is what you need. And it takes very little time to prepare the dish.

With tomato paste

If you have very little time left to prepare dinner, then in just a few minutes you can make a very tender and tasty gravy from ordinary tomato paste. It goes just perfectly with buckwheat.

To get started you only need:

• 60 g wheat flour;
• 300 ml of drinking water;
• 90 g tomato paste;
• 25 g sugar;
• 70 g of any vegetable oil;
• 1 teaspoon smoked paprika;
• a little pepper and salt.

This sauce is prepared in three stages:

1. First, in a saucepan (or in a frying pan), you need to heat all the oil well.
2. Add pasta to it and mix thoroughly.
3. Continuing to stir, add one by one all the ingredients according to the recipe (except water). After this, the mass will immediately begin to thicken.
4. Pour the contents of the saucepan with water and mix everything well again.
5. Bring the mixture to a boil and immediately turn off the heat.

Those who want to make a spicy gravy for buckwheat can be advised to add a little garlic or chili pepper to the recipe.

Creamy sauce for buckwheat porridge

As you know, buckwheat goes perfectly with any dairy products. Therefore, some people prefer to simply pour regular milk over hot porridge. Housewives who want to pleasantly surprise their households can be advised to prepare an original creamy gravy.

You will need a few products for this:

• 4 eggs (yolks only);
• 60-90 g hard cheese;
• 250 ml cream (10%);
• 3 cloves of garlic;
• a little olive oil.

Everything is done simply and incredibly quickly:

1. Break the eggs and carefully separate the yolks. No protein is needed in this recipe.
2. Grind the cheese on a large-mesh grater.
3. Peel and finely chop the garlic.
4. Place it in a frying pan with boiling oil and heat well.
5. Beat the yolks in a bowl with a whisk.
6. Add cream to it and mix.
7. Slowly pour the resulting egg mixture into the frying pan, stirring constantly.
8. Add grated cheese. Mix carefully. Once it is completely melted, the fire can be turned off.

The gravy in this version, prepared without meat, is suitable for fasting days, and will also appeal to vegetarians. It contains only vegetables, no flour either, so it turns out light and not at all greasy. The thickening of the gravy occurs due to the boiling of the vegetables during stewing. Vary the amount of tomatoes or tomato sauce that can be used to replace fresh tomatoes according to taste. Add salt and spices as desired. I have hot red pepper and suneli hops.

We will need products that can be found in every kitchen: for those who do not like celery (even though it is a storehouse of vitamins), you can take cabbage.

Peel all vegetables and cut into small cubes. Chop the garlic with a knife, do not use a garlic press.

Peel the tomatoes and chop finely. I had a large tomato and I took one; if the tomatoes are small, then you need to increase their quantity. You can also take already crushed, chopped tomatoes from a jar or tomato paste. The paste must be diluted with water.

In two tablespoons of oil, lightly fry the onion and garlic, literally 5 minutes, stirring constantly, so that the garlic does not turn brown. Then add carrots, peppers and celery and fry a little more over low heat. The vegetables should come together. If suddenly there is not enough oil and liquid from vegetables, then you can pour in 100 ml of water and simmer everything under a closed lid for 7-10 minutes.

Then add salt to taste, sprinkle with spices and simmer a little more, adding a little water if necessary.

When the vegetables become soft, add the tomatoes, add another 150 ml of water and simmer covered for 7 minutes. Check for salt, sugar and acid. If sour, add a pinch of sugar. The gravy should be moderately thick, but with liquid.

The queen of all porridges is buckwheat. Loved by many, satisfying and incredibly healthy. It is perfect as a side dish for many dishes: vegetables, fish, shrimp, meat and other dishes. Buckwheat contains minerals and vitamins, proteins and carbohydrates. Simple cereal turns into a delicious dish if you add sauce to it. Buckwheat gravy is easy to prepare and fully reveals the beneficial properties of the cereal.

How to prepare gravy for buckwheat with meat

Meat is a necessary element of any person’s diet. Its exclusion may cause some digestive disorders. And also provoke a lack of some important elements: vitamins, minerals, acids and the like.

To prepare gravy with meat you will need the following ingredients:

Meat pulp - it is better to choose soft varieties of meat (pork, young lamb) - half a kilogram.

Two heads of white or red onions.

A quarter stick of butter.

A handful of sifted flour.

Two peeled carrots.

Salt pepper.

Tomato sauce.

Fresh or dried garden herbs.

Preparation:

1. Cut the meat into small portions and fry in oil.

2. Chop the carrots and onions into medium-sized pieces. And add to the frying pan with the meat. Add half a glass of water.

3. In a separate bowl, melt the butter and add flour to it. Mix well, add tomato sauce and grind all the lumps into a homogeneous mass.

4. Mix the contents of two frying pans, add salt, pepper and herbs. The gravy is ready.

How to prepare gravy for buckwheat with sausage

Sausage is a budget option for gravy with meat. You can use any type of sausage, frankfurters, sausages. Sausage gravy for buckwheat is not inferior in taste to meat gravy and significantly benefits in preparation time and in money spent on the necessary ingredients.

300 grams of any sausages.

Carrots 2 pieces.

Tomato sauce – 2 spoons.

Flour – 10 grams.

Onion head.

Pepper, salt.

Preparation:

1. Make a fry of onions and carrots. Then add the sausage cut into pieces.

2. Sprinkle with chopped garlic, herbs and flour. Stir the mixture and add a glass of water.

3. Simmer until the vegetables soften and the sausage is completely cooked.

4. Stir the sauce 2 minutes before cooking.

How to prepare gravy for buckwheat with mushrooms

The gravy can also be made from mushrooms. For this you need any mushrooms: frozen, fresh, even canned ones will do. More will be needed.