Gravy for buckwheat without meat

Step-by-step cooking

1. Step 1:

   

   To prepare gravy for buckwheat without meat, we will take onions, carrots and mushrooms in equal quantities, vegetable oil for frying, flour for density, sour cream for flavor saturation and spices for flavor. Onions and carrots are cleaned and washed, mushrooms are also cleaned and rinsed. I advise you to take middle-aged mushrooms, they are drier and when frying they almost do not emit moisture like young ones.

2. Step 2:

   

   Cut the champignons into small cubes.

3. Step 3:

   

   We also cut the onion into cubes.

4. Step 4:

   

   Grate the carrot on a coarse grater.

5. Step 5:

   

   We are the first to send chopped champignons to the frying pan in preheated vegetable oil.

6. Step 6:

   

   Fry the mushrooms, stirring, over high heat for two minutes.

7. Step 7:

   

   Then add chopped onion to the mushrooms in the pan, mix, the fire remains strong.

8. Step 8:

   

   After a minute, after the onion, we send grated carrots into the pan.

10. Step 9:

    

    Mix mushrooms with vegetables and add salt and spices. Turn down the heat a little and fry for another 5 minutes, stirring.

11. Step 10:

    

    After 5 minutes, sprinkle the contents of the pan with flour, scattering it evenly and stirring at the same time. Fry for another two minutes, stirring constantly.

12. Step 11:

    

    Then add sour cream to the pan.

13. Step 12:

    

    We prepare a mixture of vegetables and mushrooms with sour cream and flour on low heat, so as not to burn, for another two minutes, mixing thoroughly, the mass will be viscous.

14. Step 13:

    

    And finally, pour portions of water into the pan.

15. Step 14:

    

    Knead the mass so that it gradually blooms in the water and gravy forms.

16. Step 15:

    

    When the mass turns from viscous to liquid, cover the pan with a lid and cook the gravy on low heat for another 8 minutes so that it becomes rich and thick.

17. Step 16:

    

    Serve hot gravy to buckwheat without meat, pouring it over portions of porridge.