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Gravy without meat for buckwheat and rice

Meatless Gravy for Buckwheat and Rice

Quick, simple, inexpensive, and made from everyday ingredients! This gravy is a lifesaver when there's no meat in the fridge. Tender and fragrant, this vegetable gravy goes with any grain or porridge — and you can serve it with meat, fish, and poultry, too.

naniki

Recipe author

Gravy without meat for buckwheat and rice

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Composition / ingredients

Servings:

Onion

Butter

Wheat flour

0.5

Tomato paste

Sour cream

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 56 % 5 g

Carbohydrates 33 % 3 g

55 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 25 min

Step 1:

How do you make meatless gravy? Get your ingredients ready. Use sour cream of any fat content, but remember that the fat level of the products you use affects the calorie count of the dish.
Step 2:

Put the butter in a saucepan and melt it over low heat. If you use refined vegetable oil instead of butter, you'll get a vegan (Lenten) version of the gravy.
Step 3:

Peel the onion. Rinse it (and your knife) with cold water so the onion's juices sting your eyes less as you cut. Finely chop the onion, add it to the saucepan, and cook it gently in the butter until translucent. You can use the white part of a leek or some shallot instead of onion.
Step 4:

To thicken the gravy, add good-quality wheat flour and stir well. Toast it lightly until golden. Keep the heat very low and stir the flour constantly so it doesn't scorch.
Step 5:

Take the saucepan off the stove and let it cool slightly. Pour in warm water. To avoid lumps, the water and the flour mixture should both be warm and at roughly the same temperature. Mix everything well. If you do end up with lumps, push the mixture through a sieve.
Step 6:

Return the saucepan to the stove and bring the sauce to a boil. Once it boils, add the tomato paste. Stir again and bring everything back to a boil.
Step 7:

Stir in the sour cream, bring to a boil, and take it off the heat. The sauce is ready. You can swap the sour cream for plain thick yogurt (no add-ins) or 20% cream. For a vegan (Lenten) version, leave out the dairy.
Step 8:

A great gravy that goes with nearly all main dishes and sides: cutlets and meatballs, boiled and fried meat, game, and fish. To serve it with a side dish, spoon it over the top. It's especially good over boiled pasta, buckwheat, mashed potatoes, fluffy steamed rice, or wheat porridge.

You can vary the flavor of the gravy by adding spices to taste.
If you like, add chopped herbs (green onion, dill, parsley).
Sauté the onion with coarsely grated carrot. You can also add other ingredients — bell pepper, tomato, mushrooms, cauliflower.
Instead of tomato paste, you can pour in tomato juice. If the juice already contains salt, keep that in mind when salting the gravy so you don't over-salt.
If needed, you can freeze the finished gravy. Let it cool, transfer it to an airtight container, and store it in the freezer for 2–3 months at 0°F (-18°C). Thaw the sauce on the bottom shelf of the refrigerator or in the microwave, then reheat it in a skillet before serving.
It's best to cook with filtered or bottled water that has a neutral taste. Tap water can give the dish an unpleasant, characteristic aftertaste.
To keep the sour cream from curdling or separating as it heats, first stir it with a spoonful of flour in a separate bowl, then add it to the pan. You can replace the sour cream with cream of any fat content. Just remember that the fat percentage affects the calorie count of the dish.
You can replace the tomato paste in this recipe with canned tomatoes in their own juice, fresh tomatoes, or ketchup.