Gravy for buckwheat with beef

Name: Gravy for buckwheat with beef
Total time: 1 h 40 min
Yield: 2
Ingredients: 400 g Beef; 1 Onion; 2 tablespoon Wheat flour; 0.5 L Water; 60 g Butter; to taste Salt; to taste Pepper; to taste Dry spices; 2 tablespoon Vodka; 200 g Buckwheat

With this gravy, buckwheat will seem fantastically delicious. For me, buckwheat without gravy, and especially without meat, is not half as good. Meat gravy with buckwheat harmonizes better than others, in my opinion. The gravy gives buckwheat its juiciness; without it it looks a little dry.

19

299

Josephine Rivera

Author of the recipe

Calories

953Kcal

Protein

59gram

Fat

39gram

Carbs

78gram

*Nutritional value of 1 serving

Ingredients

Servings: 2

400g

1

2tablespoon

0.5L

60g

to taste

to taste

to taste

2tablespoon

200g

Step-by-step preparation

Cooking time: 1 hr 40 mins

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5

Comments on the recipe

Corason

01.10.2023

4.8

I was looking for how to make a delicious gravy for buckwheat and came across this recipe. The gravy for buckwheat with meat is very easy to prepare and fantastically tasty. I prepared the gravy exactly according to the recipe, only I didn’t add vodka, but added carrots, cutting them into cubes. Cooking is not difficult, but takes a little time. The beef was first boiled and then stewed well. I added another pinch of ground nutmeg. The gravy turns out to be very aromatic, thick and incredibly tasty. The meat according to this recipe is not tough, tender and juicy. Buckwheat with such gravy will not be dry. The gravy and buckwheat complement each other and go well together. Both adults and children liked the dish. I will continue to cook this recipe in the future) Thanks to the author!

UO-Shu

01.10.2023

4.9

Yum-yum, I love this gravy! And it’s even better when you cook it like this

Irisha

01.10.2023

4.7

I also love buckwheat with gravy, only this time I didn’t use meat, but chicken giblets with mushrooms, it turned out quickly and tasty. And I didn’t add tomato paste. I like this recipe precisely because you can experiment with it and add or subtract something, and the result is always great!