Meat and mushroom sauce for buckwheat

The sauce for buckwheat is delicious and with the use of meat products, and with the use of fresh mushrooms. In order to understand exactly how such fragrant dressings are made, we present to your attention two different cooking recipes.

How to make gravy to buckwheat from fresh veal

Necessary ingredients:

• Tomato paste or sauce - 4-5 large spoons;
• Flesh of veal - 250 g;
• Vegetable oil - 30 ml;
• Salt iodized - a small spoon;
• Pepper and other spices - if desired;
• Onion small - 2 pcs .;
• Carrots fresh medium - 2 pcs .;
• Greens - bunch.

Cooking process

The sauce for buckwheat can be prepared from any kind of meat. We decided to buy for this dish 250 grams of fresh veal pulp. It must be washed, cut into small pieces, and then put into a sauté pan along with 30 ml of vegetable oil. After the meat product is slightly fried, you need to add salt, pepper, and pour the chopped onion and grated fresh carrots. All the ingredients are required to mix and cook over low heat for another 7-9 minutes.

When vegetables and veal will be covered with a brownish crust, they should be poured with 1.5 cups of ordinary boiled water. Also, gravy for buckwheat from a meat product involves the use of fresh greens, tomato paste or sauce. They need to be added to the goulash, which should be stewed on low heat for about an hour. During this time veal will become soft, and the broth will partially evaporate and become more fragrant and thick.

Delicious gravy to buckwheat using mushrooms

Necessary ingredients:

• Sour cream 30% fat content - 250 g;
• Fresh champignons - 300 g;
• Small bow - 3 heads;
• Pepper, spices and salt - at personal discretion;
• Fresh greens - a pair of beams;
• Carrots small - 3 pcs .;
• Cream fat - 200 ml;
• Butter and vegetable oil - 3 large spoons.

Cooking process

The sauce for buckwheat mushrooms is prepared much faster than a similar dish with the use of meat products. Thus, fresh mushrooms should be thoroughly washed, cleaned, if necessary, and then chopped with a thin knife on thin plates. After that, mushrooms are recommended to be put in a deep frying pan, butter and vegetable, and also with salt and pepper. Fry the product on low heat for 10 minutes. Next to the champignons should be put on the chopped onions and grated carrots, which also need to be cooked for a quarter of an hour. At the end of this time, half a glass of water, 200 ml of fatty cream and sour cream should be poured into fragrant fried mushrooms. All products should be thoroughly stirred, boiled on high heat for another 7-10 minutes, and then removed from the plate.

It should be especially noted that if a meat or mushroom sauce for buckwheat porridge turned out too liquid, then it should be poured a small amount of wheat flour (1 or 2 small spoons). Such an additive will contribute to the thickening of the broth, but only if after that it is boiled for a minute on high heat.