The taste of buckwheat porridge cooked in water may not seem rich enough to some people. To make buckwheat truly tasty, you need to serve it with gravy.

There are many options for preparing sauces in buckwheat porridge. Meat gravy is especially popular. It perfectly emphasizes the taste of porridge and makes the dish even more satisfying.

Meat gravy

Ingredients:

300 g beef or pork tenderloin
1 medium onion
1 small carrot

salt, spices to taste
200 ml water
1 tbsp. spoon of tomato paste
Bay leaf

How to prepare meat gravy:

You need to take a piece of beef or pork tenderloin, cut it into strips, and then beat it with a culinary hammer. Next, you need to cut the semi-finished meat into small cubes, add salt and place in a deep plate for 15 minutes.

This time is enough for it to salt. The onion should be peeled and finely chopped, the carrots should be peeled and grated.

Place the vegetables in a hot frying pan with a thick bottom and fry them in vegetable oil for 3-5 minutes. Next, you need to add meat, salt, spices to the vegetables and fry for 5 minutes, then pour water into the frying pan, add tomato paste and bay leaf.

All ingredients must be mixed thoroughly. After the liquid boils, you need to cover the pan with a lid, reduce the heat to minimum and simmer the gravy for 20-30 minutes.

Mushroom sauce

Ingredients:

500 g wild mushrooms or champignons
butter for frying
1 onion
1 carrot
1 tbsp. spoon of wheat flour
200 ml sour cream sauce
salt, spices

How to prepare mushroom sauce:

You need to boil the mushrooms in salted water for 15 minutes. Next, they need to be cooled and, if necessary, cut into pieces. In a deep frying pan, you need to heat the butter and fry the onion, cut into half rings, and grated carrots.

After the vegetables acquire a golden color, you need to add mushrooms, flour and fry the food for another 5 minutes. After this, you need to pour sour cream sauce into the frying pan, add salt, spices and simmer the gravy under a closed lid for about 20 minutes.

If the liquid evaporates rapidly during the stewing process, you can add a little more water to the pan and then continue cooking.

Diet gravy

Ingredients:

2 small onions
1 medium carrot
vegetable oil for frying
1 large sweet pepper
2-3 tomatoes
salt, spices
100 ml water

How to prepare diet gravy:

You need to finely chop the onion, peel and grate the carrots. Place the vegetables in a deep saucepan and fry in a small amount of vegetable oil.

The pepper must be cored and cut into small slices. Fresh tomatoes need to be peeled and cut into cubes.

Place peppers and tomatoes in a saucepan, add salt, spices, water and simmer under a closed lid for 20 minutes. At the end of cooking, the gravy can be cooled and blended in a blender until a homogeneous consistency is obtained.

Buckwheat boiled in water should be divided into portioned plates and poured with the resulting gravy. As a decoration, you can sprinkle the dish with chopped herbs.

In Slavic cuisine, buckwheat porridge has long been considered a universal and tasty side dish. It goes well with any dressings, meat and fish dishes.

Traditionally, buckwheat porridge is seasoned with butter, fried onions or mushrooms. But the most delicious side dish is considered to be one with aromatic thick gravy. A fragrant sauce for buckwheat without meat not only adds the necessary juiciness, but can also turn the side dish into a ready-made independent treat.

To highlight and complement the unique taste of this tasty and healthy cereal, almost any product will do. It goes well with dairy products and vegetables, fish and mushrooms. Thanks to this, you can prepare gravy to suit every taste.

Vegetable gravy

Cooking time : 40 minutes
Number of servings : 6
Ingredients:

• Onions - 1 pc.
• Carrots - 1 pc.
• Zucchini (eggplant) - 1 pc.
• Tomato - 3 pcs.
• Garlic - 3 cloves
• Milk - 100 ml
• Vegetable oil (any) - 2–3 tbsp. l.
• Salt - to taste

Preparation:

You can add gravy to buckwheat either hot or cold. Vegetable sauce for buckwheat is low in calories and is perfect for a diet.

Classic tomato sauce

Cooking time: 40 minutes

Number of servings: 8

Ingredients:

• Tomato paste (juice) - 1 tbsp. l.
• Onion - 1 pc.
• Carrots - 1 pc.
• Vegetable oil (sunflower, corn) - 2 tbsp. l.
• Cream (20%) - 1 tbsp. l.
• Water -1 glass
• Sugar - a pinch
• Salt - to taste
• Spices - optional

Preparation:

1. Wash and peel the onions and carrots.
2. Cut the onion into not very small cubes.
3. Cut the carrots into strips or grate them on a coarse grater.
4. Pour a little vegetable oil into the pan and fry the onion first, then add the carrots.
5. When the vegetables acquire a beautiful golden color, add the tomato and water. Mix well and simmer the sauce over low heat for at least 10-15 minutes.
6. As soon as the gravy begins to thicken, add salt, sugar and any spices. Mix well again, reduce heat and bring to a boil.
7. Pour cream or milk into the sauce, bring the mixture to a boil and remove from heat.

Tomato sauce for buckwheat without meat is considered classic, as it goes well with any dish made from this grain. It can be cooked all year round, even when there are no fresh vegetables on hand. All products can be easily replaced with identical ones: pasta - chopped tomatoes, cream - sour cream or milk. If you don't have onions or carrots, you can use dried mixtures.

• A delicious meatless gravy for buckwheat can be used not only for side dishes, but also for ready-made dishes made from this grain. Tomato sauce is ideal for buckwheat pancakes and buckwheat flour pies.
• The vegetable gravy recipe can be used as a base for preparing a sauce with mushrooms and meat.
• Instead of water, you can use meat broth; to do this, boil lean beef.
• There are two simple ways to make tomato gravy thicker and more flavorful: you can add a little fried wheat flour or starch diluted in water.

• If meat dishes have already been prepared for the buckwheat side dish: cutlets, chops or steak, then tomato sauce is best suited.
• A delicious gravy for buckwheat, which is prepared without adding meat, can be stored in the refrigerator for several days. Before preparing the side dish, it will be enough to simply heat it in a saucepan or frying pan.

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Meat-free gravy can transform any side dish, making it more juicy, tasty and aromatic. At the same time, this dish boasts minimal calorie content and ease of preparation. You can afford it during fasting or during a diet. There are plenty of ways to prepare gravy without meat, so that you can constantly pamper yourself and your loved ones with new light and healthy dishes.

Gravy without meat can be just as nutritious as with meat. To do this, it includes mushrooms or legumes, which contain a large amount of protein. In addition, you can use full-fat dairy products as a base for meatless gravy - then the side dish will be very satisfying.

If we are talking about a light dish, then it is better to opt for vegetable gravy without meat. It can be prepared with tomatoes, onions, carrots, bell peppers, zucchini and eggplants. All these vegetables are quite juicy, so you don’t even need to add sauce to them. But if you really want to, then cream, yogurt, sour cream, milk, tomato paste, ketchup, mayonnaise, chicken eggs, etc. are ideal for these purposes.

You can supplement the meatless gravy with hard or processed cheese, fresh or dried herbs, aromatic seasonings, roots, etc.. It is enough to simmer it all in one saucepan, frying pan or slow cooker, and then pour the resulting sauce over the pre-prepared side dish. Gravy without meat can be thin or thick - it depends on the ingredients chosen, the amount of water and flour added.

Meatless gravy is used for rice, various cereals, pasta, boiled potatoes and mashed potatoes.

Secrets to making the perfect gravy without meat

Gravy without meat is tasty and satisfying, but at the same time very economical. Even a minimal amount of ingredients will make a gorgeous, aromatic sauce for any side dish. The special secrets are how to make gravy without meat, no, but the following cooking notes may help in the process:

Secret No. 1.

The best way to thicken gravy without meat is to add a little flour. It can be fried with oil or mixed with water for pouring. This must be done very carefully so that there are no lumps left.

Secret No. 2.

To make the meatless gravy more tender, you can fry all the ingredients in butter rather than vegetable oil.

Secret No. 3.

One of the easiest homemade meatless gravy options. The sauce turns out to be very juicy and aromatic. If you find the tomato paste too sour, simply add a little sugar to the gravy along with the rest of the spices. Any other tomato sauce will also work. Instead of vegetable broth, you can use plain water and adjust the amount of flour depending on the desired thickness. It will also depend on the infusion time of the gravy - the longer it sits under the lid, the thicker it will be.

Ingredients:

• 250 ml vegetable broth;
• 2 tbsp. l. vegetable oil;
• 2 tbsp. l. tomato paste;
• 1 tbsp. l. flour;
• 1 onion;
• 2 bay leaves;
• Salt pepper.

Cooking method:

1. Heat the oil in a frying pan and fry the onion until golden brown.
2. Add tomato paste to the onion, stir and fry for another 2-3 minutes.
3. Mix flour with chilled broth and pour into a frying pan.
4. Season the gravy with salt and pepper to taste, throw in bay leaves.
5. Bring the meatless gravy to a boil, remove from heat and let sit for a while.

Interesting from the network

Thick, meatless cheese sauce is perfect for any side dish. Fragrant spices and a milk base will help turn even the simplest pasta into a delicious pasta. It’s best not to just pour sauce over them, but to simmer them a little in the gravy. 2-3 minutes is enough. If desired, you can use pieces of meat or seafood separately. Before you make the meatless pasta sauce, you need to remove the milk and butter from the refrigerator and let it come to room temperature.

Ingredients:

• 1 glass of milk;
• 2 tbsp. l. flour;
• 2 tbsp. l. vegetable oil;
• 50 g butter;
• 200 g hard cheese;
• 1 tsp. dried basil;
• ½ tsp. caraway;
• Salt pepper.

Cooking method:

1. Grease a frying pan with vegetable oil and pour flour into it.
2. Fry the flour until golden brown.
3. Pour milk into the pan in a thin stream, stirring the gravy constantly.
4. Grate the cheese and add it to the rest of the ingredients when the gravy boils.
5. Soften the butter and add to the gravy, add cumin and basil.
6. Bring the meatless gravy to a boil again, add salt and pepper to taste.
7. Drizzle hot sauce over pasta immediately after cooking.

Vegetable gravy is not only tasty, but also very healthy. Together with buckwheat porridge, such a dish can be considered the standard of proper nutrition. The composition of vegetables can be changed at your discretion, for example, by adding zucchini, cauliflower or white cabbage, eggplant, parsley root, etc. Both fresh and dried herbs are suitable for decoration. If necessary, tomatoes can be replaced with tomato paste in the amount of one tablespoon. Before adding to the gravy, it must be diluted with water.

Ingredients:

• 2 tomatoes;
• 1 carrot;
• 2 cloves of garlic;
• 1 onion;
• 1 stalk of celery;
• 1 bell pepper;
• 2 tbsp. l. vegetable oil;
• Greenery;
• Salt pepper.

Cooking method:

1. Peel the onion, carrots, bell pepper and celery and cut into small cubes.
2. Finely chop the greens and garlic with a knife.
3. Scald the tomatoes with boiling water and remove the skin from them, also cut into cubes.
4. Grease the multicooker bowl with vegetable oil and heat it well in the “Baking” mode, add onions and garlic.
5. Fry the onion and garlic for 10 minutes, then add the carrots and bell pepper.
6. Next, add the celery to the slow cooker, mix well and fry for another 5 minutes.
7. Add salt, pepper and tomatoes to the vegetables, close the multicooker lid and change the mode to “Stew”.
8. Cook the gravy without meat in a slow cooker for 20 minutes, if necessary, add a little water during the simmering process.
9. Sprinkle the finished gravy with herbs and serve.

Mushroom gravy is a thick, aromatic sauce that, when paired with potatoes, will earn the most flattering reviews from household members. Other mushrooms are also suitable for its preparation, so instead of champignons you can take oyster mushrooms, honey mushrooms, porcini mushrooms, etc. The gravy without meat with mushrooms will be very tender if you replace the sour cream with heavy cream, but this will significantly increase the calorie content of the dish. After preparing the mushroom sauce, it is better to let it sit for a while under the lid so that all the ingredients are saturated with the aromas of the spices.

Ingredients:

• 300 g champignons;
• 2 onions;
• 2 tbsp. l. sour cream;
• 1 carrot;
• 2 tbsp. l. vegetable oil;
• 400 ml water;
• 2 tbsp. l. flour;
• Salt pepper.

Cooking method:

1. Grate the carrots on a coarse grater and cut the onion into small cubes.
2. Rinse the champignons thoroughly and chop into cubes.
3. Grease a frying pan with oil and fry the onions and carrots for 7 minutes.
4. Add mushrooms to the vegetables and simmer everything together under the lid for another 20 minutes.
5. Pour a small amount of cold water into a bowl and add flour, mix thoroughly.
6. Add the remaining water to the resulting mass and mix again, pour the liquid over the mushrooms.
7. Season the gravy with salt and pepper to taste, then close the lid of the pan again and simmer everything together for 10 minutes.
8. Add sour cream to the sauce, stir gently until smooth, and close the lid again.
9. Simmer the meatless gravy in a frying pan for another 10 minutes, then remove from heat and use as intended.

Now you know how to prepare meatless gravy according to the recipe with photo. Bon appetit!

Today we no longer have the opportunity to cook buckwheat porridge according to the original Russian traditions - in the oven. Modern housewives either cook it on the stove or simmer it in the oven, but no matter how hard they try, they cannot prepare porridge soaked in the true buckwheat spirit. So our hostesses try to complement the taste of this side dish with new notes so that it can please every member of the family. And they do this through various sauces and gravies. And since this grain can be combined with almost any product, it is not difficult to prepare a delicious sauce for buckwheat.

Sauces for buckwheat porridge: what is suitable?

In general, preparing the sauce is a simple matter, and therefore even a novice cook can cope with this task. However, in order to surprise with the dish, you need to know which gravy will best combine with buckwheat. Thanks to its unique taste, this cereal harmonizes perfectly with vegetables, meat, and mushrooms, which opens up enormous scope for the flight of imagination.

The easiest way to diversify the taste of buckwheat is to cook it with soy sauce. This dish is often included in dietary meals, as it contains neither salt nor sugar. The side dish turns out to be low-calorie, and thanks to the unique dressing, it is also quite original. To prepare it, buckwheat must be sorted, washed and calcined in a well-heated oven. Then we transfer the cereal into a saucepan and pour water: for 250 g of buckwheat, one and a half glasses of water. A few minutes before it’s ready, add a couple of tablespoons of soy sauce, mix and place the porridge in a well-heated oven for half an hour. After the simmering time, buckwheat will acquire a pleasant aroma and special taste.

Vegetable sauces

When we have absolutely no time to prepare sauce for buckwheat porridge, we usually add ketchup, mayonnaise, or, at best, sour cream, seasoned with fresh herbs and garlic. But if you have at least half an hour in stock, then this is quite enough to prepare a very tasty vegetable gravy. We invite you to consider two fairly simple recipes.

Tomato sauce with herbs and herbs

To prepare this sauce you will need the following products:

• 3 juicy tomatoes;
• 2 onions;
• medium carrot root;
• a couple of bell pepper pods;
• a couple of cloves of garlic;
• 45-50 ml vegetable oil;
• a teaspoon of a mixture of aromatic herbs;
• a small bunch of basil and parsley;
• salt.

We clean the onion and chop it very finely. Peel the carrots and grate them on a fine grater. Blanch the tomatoes in boiling water for half a minute, then remove the skin and extract the seeds. Wash the bell pepper, cut it into two parts, remove seeds and white membranes, place it together with the tomato pulp in a blender bowl and blend until smooth.

Heat the oil in a frying pan and put carrots and onions in it, sauté for two to three minutes. Add the tomato mass, stir and simmer for another five minutes. We thoroughly wash the fresh greens in several waters, finely chop them with a knife and also add them to the frying pan. Then add the garlic and herbs that have been put through a press and bring to taste with salt.

On a note! You can adjust the consistency of this sauce yourself by keeping it on the fire for a shorter or longer amount of time!

Buckwheat in this tomato sauce is quite capable of being an independent dish and will also go well with schnitzel, chopped cutlets and chicken tenders.

Greek Style White Sauce

Another sauce for buckwheat without meat, which is best prepared in the summer, when there is an abundance of fresh herbs and juicy ground cucumbers are ripe. So, the ingredients we need:

• a couple of small ground cucumbers;
• a glass of homemade sour cream or natural yogurt without sugar;
• clove of garlic;
• a small bunch of greens: basil, dill;
• a few mint leaves;
• salt.

Wash the cucumbers thoroughly, cut off the ends and chop as finely as possible, squeeze out the juice.

Advice! You can grate the cucumbers, pass them through a meat grinder, or simply chop them with a knife!

Wash the greens, shake off the water and dry on a paper towel. Pour sour cream or yogurt into a bowl, add cucumber mixture, finely chopped garlic and chopped herbs. Stir and add salt to taste.

Mushroom sauce

The most suitable sauce for buckwheat is mushroom sauce.

On a note! Even the famous culinary specialist V. Pokhlebkin called mushroom dressing an original Russian version of sauce for buckwheat porridge and recommended exactly this combination!

To prepare the mushroom sauce you will need:

• 250 g champignons;
• half a glass of cream;
• a pair of onions;
• a couple of tablespoons of sour cream;
• a tablespoon of wheat flour;
• a small bunch of dill and parsley;
• a couple of sprigs of thyme;
• salt.

Wash the mushrooms thoroughly, cut off the ends of the stems and remove the skin from the caps. Cut into small pieces. Pour a little vegetable oil into the pan and add the mushrooms. Fry them on all sides until golden brown.

We peel the onion, chop it and after about 20 minutes add it to the pan with the mushrooms. We continue to fry everything for another five minutes.

Combine sour cream with cream, carefully stir in flour and add salt. Add the resulting mixture to the mushrooms and onions. With constant stirring, bring the mixture to a boil and add finely chopped greens and herbs. Mix everything thoroughly again and remove from the stove.

Sauce with meat

Sauce for buckwheat with meat is the most satisfying, and the recipe can include different varieties: veal, pork, poultry, rabbit. Beef gravy is considered the most delicious, and it also has a presentable appearance, since such meat holds its shape perfectly and the pieces do not fall apart during cooking.

Ingredients needed:

• 350 g beef fillet;
• beef broth;
• medium bulb;
• a couple of tablespoons of flour;
• a couple of tablespoons of butter;
• half a glass of tomato juice or 3 tablespoons of tomato paste;
• herbs, salt.

We wash the meat and cut it into small cubes. Place the frying pan on the fire, heat a small piece of oil and fry the meat in it. When a golden crust appears on the pieces, add beef broth to the pan and simmer for about 30-40 minutes.

Peel the onion and finely chop it. Sauté in a separate frying pan and add to the meat.

Place the remaining portion of butter in a clean frying pan and sauté the flour on it.

On a note! This technique will give the sauce a nice nutty flavor!

When the flour acquires a light caramel shade, dilute it with hot water and, with vigorous stirring, make a homogeneous mass. Pour it into the frying pan with the meat, adjust the sauce to taste with salt, and add herbs. At the end, add tomato juice or paste. Cover the pan with a lid and cook the sauce over low heat for about 20 minutes.

To make the sauce delicious...!

• The container in which you prepare the sauce (if the recipe, of course, involves heat treatment) should be thick-walled. Thanks to this, the liquid will boil away slowly and the finely chopped ingredients will not burn.
• If you need to add flour to the sauce, then to avoid the appearance of lumps it should first be diluted in a small amount of any liquid. This could be water, broth, cream, etc.
• The gravy will be more aromatic and refined in taste if you add a little dry wine to it. Usually this ingredient is added at the initial stage of preparing the sauce and it must be evaporated a little.

Now buckwheat porridge will not seem like a bland and uninteresting dish, because you will always have recipes for delicious sauces at hand. If you want to prepare a lean dish, add vegetable or mushroom sauce to the porridge; you need to feed your guests tasty and satisfying food, then choose a nutritious sauce with meat. Bon appetit!

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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?!

To prepare gravy with meat for buckwheat, prepare the ingredients according to the list.

Measure buckwheat into a cauldron or deep thick-walled pan and, stirring, fry over medium heat for 3-4 minutes until aroma appears.

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.

While the buckwheat is cooking, prepare the gravy. Cut the meat into small pieces.

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.

Then add the finely chopped onion, and stirring occasionally, fry everything together for a few more minutes under the lid until the onion is soft and slightly browned.

Then sift the wheat flour into the pan (or spread 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 brown.

Add tomato paste, and stirring, fry the ingredients for another 2-3 minutes.

Then pour in enough water to lightly cover the pieces of meat.

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.

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.

The dish is ready. Serve juicy tomato sauce with meat and buckwheat. Bon appetit!