For many, boiled buckwheat is just a satisfying side dish. But, thanks to a small addition, it can turn into a mouth-watering and completely independent dish. Buckwheat gravy is able to make a real culinary art out of ordinary porridge. And you can cook it in different ways.

Vegetable sauce for buckwheat without meat

One of the most popular options is vegetable sauce.

It more closely resembles a thick sauce, for the preparation of which you can take the most common products:

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

Cooking such a vegetarian sauce is not at all difficult:

  1. First, all vegetables must be peeled and rinsed well.
  2. Gently cut them into slices, preferably the same size.
  3. Heat oil in a pan and lightly fry the onion in it.
  4. Add the remaining vegetables and continue the heat treatment for another 2-3 minutes.
  5. Cover the pan with a lid and make the flame minimal. Stew vegetables in this mode for about a quarter of an hour.
  6. Add flour, mix and fry for another 2 minutes.
  7. Pour the contents of the pan with milk, season with salt, add chopped herbs and pepper slightly. Bring the resulting mass to a boil and cook for another 3 minutes.

It turns out a gentle and unusually fragrant gravy for buckwheat. With it, dry crumbly porridge becomes juicy and very tasty.

Cooking with minced meat

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

For work you will need:

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

How to make such gravy:

  1. The first step is to peel the onions and carrots. Then wash them well and chop them gently. It is better to crumble the beam into cubes, and rub the carrots on a grater (medium or small).
  2. Heat the oil in a pan.
  3. Fry the onion in it until transparent.
  4. Add carrots and fry foods together for 5-6 minutes.
  5. Put minced meat in a frying pan and mix. Under the influence of high temperature, it can begin to curl up into lumps. They must be periodically broken with a fork.
  6. Salt the fried mixture, add spices and pasta. After that, mix everything and simmer for a couple of minutes.
  7. Add chopped garlic and dried basil. If the mass is 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 beef

Using natural meat, you can cook no less tasty gravy. The finished dish will turn out even more satisfying and nutritious. Traditionally, for this "sauce" is used fresh beef. Even after cooking, this meat, as a rule, retains its original shape.

According to the classic recipe for cooking gravy you need:

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

The method of preparation of classic meat sauce:

  1. Rinse beef and gently cut with a sharp knife into medium-sized pieces.
  2. Transfer the workpieces into a pan (preferably with a thick bottom).
  3. Add to them 15 g of butter and fry lightly, and then pour hot broth (or water) and simmer until half-cooked meat.
  4. Onion cut into half rings. Add it to the pan to boiling beef.
  5. Separately, fry the flour in an oil pan. As soon as it acquires a pleasant caramel shade, add water and mix. The mass should be a little 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 mix. Stew until the meat is well cooked.

You can add a little fresh greens to the already prepared gravy for the aroma.

Pork buckwheat meat sauce

Buckwheat porridge goes well with almost any meat.

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

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

The method of preparation of such a "sauce" is extremely simple:

  1. First, the pork must be washed, thoroughly dried with a napkin, and then cut into small pieces (cubes or cubes).
  2. Shred the chopped meat in a pan with boiling vegetable oil. Fry over high (or medium) heat with constant stirring until the slices are well browned.
  3. Add onions to them, after crushing it in half rings. Continue frying.
  4. Add carrots cut into thin strips. Fry foods together for another 5 minutes.
  5. Add vegetables to the meat. After that, enter all other ingredients. Simmer over medium heat for about 6-7 minutes. Better salt at the very end.

To serve the finished porridge in a plate, it remains only to pour still hot gravy. Such a dish does not leave anyone indifferent!

It is interesting:sauce for cutlets - recipe

Option with mushrooms

In the absence of meat for cooking gravy, you can use other products. Take, for example, mushrooms. There may be many options.

For the simplest recipe you need:

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

How to prepare such a sauce for buckwheat without meat:

  1. First you need to finely chop the onion.
  2. Then the mushrooms should be washed, dried and crushed with thin plates.
  3. Heat oil well in a pan. The first in it is to lightly fry the onions.It should be a little transparent.
  4. Add mushrooms and fry now until done.
  5. Sprinkle the mass with sugar, pepper, pour soy sauce and mix.

Now the finished gravy can be immediately served on the table. This is one of the easiest and fastest options. It is good to use it, beginning in late summer, when the mushroom season begins.

A simple chicken recipe

There is another no less simple recipe. Lovers of proper nutrition will especially like it.

In this case, the work requires:

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

Even a novice hostess can make such a sauce for buckwheat. To do this, you need:

  1. Gently chop the fillet into pieces. They should not be very large. But it is not worth grinding meat too much.
  2. Transfer the fillet to a pan and lightly fry it in oil.
  3. Add chopped quarter onion rings and grated carrots. Continue the heat treatment for another 3-4 minutes.
  4. Add flour and mix.
  5. Transfer meat and vegetables to a pan, pour them with water and simmer for at least 15 minutes.

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

With tomato paste

If there is very little time left for preparing dinner, then in just a few minutes you can make a very delicate and tasty gravy from ordinary tomato paste. To buckwheat, it will fit just perfectly.

To work, you only need:

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

This sauce is prepared in three stages:

1. First, in a saucepan (or in a pan), you need to warm up all the oil well.
2. Add the paste to it and mix thoroughly.
3. Continuing to stir, introduce all the ingredients according to the recipe (except for water) in turn. After that, the mass will immediately begin to thicken.
4. Pour the contents of the stewpan with water and mix well again.
5. Bring the mass to a boil and immediately turn off the heat.

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

Buckwheat creamy gravy

As you know, buckwheat is ideally combined with any dairy products. Therefore, some prefer to simply pour hot porridge with plain milk. Mistresses who want to pleasantly surprise their households can be advised to prepare an original creamy gravy.

Products for this will need a little:

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

Everything is done simply and unusually quickly:

  1. Beat the eggs and gently separate the yolks. Proteins are not needed in this recipe.
  2. Grind cheese on a grater with large cells.
  3. Peel and finely chop the garlic.
  4. Transfer it to a pan with boiling oil and warm it well.
  5. Beat the yolks in a plate with a whisk.
  6. Add cream to them and mix.
  7. The resulting egg mass is slowly poured into the pan, stirring constantly.
  8. Add the grated cheese. Mix gently. Once it is completely melted, the fire can be turned off.

This buckwheat gravy is the perfect complement. Delicate, slightly viscous and very fragrant, it will turn ordinary porridge into a “super dish” for real gourmets.

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