Gravy with meat for buckwheat
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Crumbly buckwheat with meat and juicy gravy is a delicious dish that has long become an all-time classic.
This is an excellent option for an easy-to-prepare, hearty lunch or dinner that won’t cause any trouble in the kitchen and at the same time will captivate everyone with its incredibly mouth-watering taste. There are quite a lot of recipes and methods for preparing buckwheat gravy, but today I propose to prepare one of the simplest, fastest and most delicious options - thick tomato gravy with meat. Shall we begin?!
Ингредиенты
Pork – 500 g
Buckwheat – 1 cup
Onions – 1-2 pcs.
Tomato paste – 2 tbsp.
Wheat flour – 1 tbsp.
Water – 2 glasses
Vegetable oil – 1 tbsp. (for frying)
Dried herbs - to taste
Ground black pepper - to taste
Bay leaf – 1-2 tbsp.
Fresh herbs – 1-2 pinches (optional)
Salt - to taste
Water - 350-500 ml (as needed)
Рецепт
1. Measure buckwheat into a cauldron or deep thick-walled pan and, stirring, fry over medium heat for 3-4 minutes until aroma appears.
2. Then pour in water, bring the mixture to a boil and add 1-2 pinches of salt. Cover the container with a lid and, reducing the heat to low, cook the buckwheat for another 15-20 minutes until all the water is completely absorbed. Then turn off the heat and let the cereal sit for another 5-10 minutes under the lid before serving.
3. While the buckwheat is cooking, prepare the gravy. Cut the meat into small pieces.
4. Heat a little vegetable oil over medium heat. Add pieces of meat, cover the pan with a lid and, stirring occasionally, fry the meat for 4-5 minutes until half cooked.
5. Then add finely chopped onions, and stirring occasionally, fry everything together for a few more minutes under the lid until the onions are soft and slightly browned.
6. Then sift the wheat flour into the pan (or sprinkle it in a thin layer over the surface of the pieces of meat), mix everything well and fry for about 1 minute until the flour turns golden.
7. Add tomato paste, and stirring, fry the ingredients for another 2-3 minutes.
8. Then pour in enough water to lightly cover the pieces of meat.
9. Mix everything well, bring the mixture to a boil and add spices to taste. I add a mixture of dried Mediterranean herbs, ground black pepper, salt and 1-2 bay leaves.
10. Reduce the heat so that the gravy simmers constantly, cover the pan with a lid, and stirring occasionally, cook for another 20-25 minutes. Turn off the heat, taste the prepared gravy and, if necessary, add a little more spices to taste. If desired, sprinkle the dish with a pinch of chopped fresh herbs.
11. The dish is ready. Serve juicy tomato sauce with meat and buckwheat. Bon appetit!