How delicious to cook the sauce for buckwheat?

Gulf for buckwheat is necessary. After all, such croup without goulash is too dry and fresh. That is why today we will consider the simplest and delicious way of preparing gravy, which will make the lean garnish fragrant and satisfying.

How to cook a sauce for buckwheat: step by step recipe

Necessary ingredients:

• Breast chilled chicken - 600 g;
• Fresh greens - a large bunch;
• Sour cream dense high fat content - 150 g;
• Paste tomato spicy - 3 large spoons;
• Fresh champignons - 190 g;
• Vegetable oil odorless - 55 ml (for roasting products);
• Large bulbs - 2 pcs .;
• Water filtered drinking - 2 cups;
• Wheat flour - 1 small dessert spoon;
• Salt cooked and pepper fragrant - at personal discretion;
• Buckwheat groats for garnish.

Process of processing of meat ingredient

Glowing for buckwheat can be prepared from any meat product. But the tastiest and most delicately it is obtained from chilled chicken breasts. White poultry meat should be cleaned of bones and cuticles, well washed, and then cut into medium sized pieces.

Process of processing vegetables and mushrooms

To make the sauce for the buckwheat rich and tasty, it is also recommended to add fresh mushrooms, carrots and onions. But before that, all these ingredients should be washed, cleaned of wormholes, husks and peel, and then cut into thin circles, rings and slices. It is also necessary to rinse the greens and chop it with a sharp knife.

Heat treatment: roasting and braising

Beef for buckwheat is much more delicious, if all the main ingredients in advance a little fry. To do this, take a deep saucepan, pour in it an unsweetening vegetable oil, and then immediately lay out the processed chicken fillet, fresh champignons, onions and carrots. After this, the ingredients should be lightly fried until a reddish crust appears. Then the products should be sprinkled with salt and pepper, and also add a couple of glasses of ordinary water, tomato paste and thick sour cream. In such a composition, goulash is recommended to extinguish under the closed lid for about 25 minutes. During this time, vegetables, chicken and mushrooms will be completely soft.

To make the delicious rush to buckwheat become more dense, wheat flour should also be added to it. To do this, the flour product in the amount of 1 dessert spoon should be stirred in half a glass of water, and then through a sieve pour into the saucepan. Also in goulash it is required to pour chopped fresh fresh herbs. After this, it is desirable to bring it to a boil and leave it under the lid for 10 minutes.

How to serve to the table correctly

Before pouring buckwheat porridge with cooked goulash from fillets and champignons, grits need to be boiled in slightly salted water. Next, the side dish should be laid out on the plate portion, and on top put a hot tomato-sour cream. Also to such an aromatic and tasty dish is recommended to present home pickles, fresh wheat bread and a salad of tomatoes, onions and cucumber dressed with vegetable oil.