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Gravy for buckwheat with meat

Meat Gravy for Buckwheat

With a gravy like this, buckwheat tastes absolutely fantastic. For me, buckwheat without gravy — and especially without meat — is only half as good. To my mind, a meaty gravy pairs with buckwheat better than anything else: it lends the grain juiciness, since on its own it can come out a bit dry.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Beef

400

Onion

All-purpose flour

Water

0.5

Butter

Salt

Pepper

Dry seasoning blend

Vodka

Buckwheat groats

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 9 g

Fats 22 % 6 g

Carbohydrates 44 % 12 g

146 kcal

GI: 8 / 83 / 8

Cooking method

Step 1:

Step 1
Step 2:

Step 2
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Step 5:

Step 5

For this recipe you'll need beef — rinse it and cut it into small pieces, then cover with boiling water and set it on the stove. Once the water boils, add the butter, salt to taste, and simmer over medium heat for about 30–40 minutes. Meanwhile, peel, rinse, and finely dice the onion. Lift the meat out of the cooking liquid, fry it with the onion for 7–10 minutes, then return it to the liquid along with the fried onion. Stir 2 tablespoons of vodka into the gravy and keep it simmering over low heat. In a dry skillet, toast the flour until golden, stirring constantly. Tip the flour into a cup, add a little cold boiled water, whisk until smooth, and gradually stir this slurry into the meat. Once it's well combined with the gravy, simmer another 10–15 minutes. While the meat simmers, cook the buckwheat: bring a pot of water to a boil, salt to taste, and cook the rinsed buckwheat in it. As soon as it's done, drain and stir in a little butter. Spoon the buckwheat onto plates and ladle the gravy over the top. Your meat gravy with buckwheat is ready — enjoy!