Mushroom sauce for buckwheat with cutlets. The best recipes for meat, mushroom, cheese, tomato and sour cream gravy: description

Buckwheat- a delicious and healthy porridge that both children and adults love. It contains quite a lot of indispensable human body amino acids, proteins and microelements, the main one of which is iron. Buckwheat goes well with milk, vegetables, meat, and offal. Let's talk about gravy for this healthy porridge, which will saturate its already rich taste with different shades. With our recipes, any housewife can create a masterpiece gravy for seemingly ordinary buckwheat porridge without much hassle.

The main thing in the article

How to make buckwheat gravy: selection of products

Buckwheat- native Russian dish. All kinds of soups, casseroles and even salads were prepared from it, but its main purpose was and is the preparation of porridge. And what is porridge without aromatic, tasty gravy?

Buckwheat is so unique and easy to combine that the most picky gourmet can easily choose his favorite product for preparing buckwheat gravy. Let's look at the products that can be used to make the perfect gravy for buckwheat.

Meat– it can be chicken, pork or beef.
By-products– liver, chicken hearts.
Any sea or river fish.
Mushrooms– their choice depends only on the taste preferences of the one who cooks.
Vegetables– when preparing buckwheat, you should remember about zucchini, bell peppers, onions, carrots, pumpkin, and broccoli.

Delicious vegetable gravy for buckwheat

Vegetables– it’s always healthy and tasty. This option is perfect for fasting or for those people who are watching their figure, since vegetable gravy is low in calories. At the same time, it will give ordinary buckwheat a special harmonious taste.

To prepare it, half an hour of your time and the availability of the following products is enough:

One onion head.
One carrot.
One zucchini, it can be replaced with zucchini, squash, pumpkin or eggplant.
Three tomatoes.
Three cloves of garlic.
100 ml cream. If you want to dietary option, replace the cream with milk (80–50 ml).
Vegetable oil for frying.

Prepare vegetable sauce for buckwheat as follows:

Gravy for buckwheat without meat

Do you believe that you can prepare a sauce for buckwheat without meat, but the taste will be practically no different from meat gravy? If in doubt, try making the gravy according to the recipe below and enjoy the delicious food.

Ingredients for making gravy:

300 g soy mince.
One carrot.
One onion.
One sweet pepper.
50-100 g of frozen vegetables - this can be assorted, asparagus or other options to your taste.
2 tbsp tomato paste.

How to prepare gravy without meat:

Make full minced meat. To do this, boil 1.5–2 liters of water and add soy minced meat into it, stirring constantly.
Salt the mixture and boil for 5–10 minutes.
The soy mince may turn out runny, so place it in a colander and squeeze out the excess liquid.
Peel the onions and carrots, chop everything into small cubes.
Heat a frying pan with oil and fry the onions and carrots until golden brown.
Peel the bell pepper, remove the seeds and cut into strips, place in a frying pan.
Add frozen vegetables and simmer until they become soft.
Add tomato paste, if necessary, add a little water.
Add the soy mince last to the pan. Mix everything: usually the mass turns out to be quite thick, so it is advisable to add 0.5 tbsp of water.
Season the gravy with salt and pepper, add Bay leaf, vegetable seasoning. If you like, you can add a chopped clove of garlic. Simmer the mixture for 3-8 minutes and can be served with buckwheat.

Recipe for gravy with meat and buckwheat with step-by-step photos

For many the most tasty option to buckwheat - this is meat. Therefore, we could not ignore the recipe for a delicious gravy with meat. We offer step by step recipe her preparations.
We prepare the following products:

0.5 kg beef meat, you can use any other.
Two carrots.
Two onions.
Two tomatoes.
100 g butter.
Head of garlic.
Fresh herbs (we have cilantro and dill).

Step-by-step preparation of a delicious gravy with meat for buckwheat:

Chicken sauce for buckwheat

Chicken gravy is considered the fastest meat gravy to make. Many people call this gravy lazy, since even an inexperienced housewife can handle it. In addition to being quick to prepare, this addition to buckwheat porridge “sounds” very tasty.

Required Products:

0.5 kg chicken fillet (breast).
One onion.
One carrot.
1 tbsp wheat flour.

Prepare lazy chicken gravy as follows:

Wash the fillet and cut into portions. These can be cubes or bars (whatever you like).
Peel the vegetables, chop finely.
In a frying pan, cook chicken until half cooked. Add onions and carrots, simmer in vegetable oil for 5–8 minutes.
Add wheat flour to the pan with the gravy. Stir until no lumps remain.
Place the mixture from the frying pan into a saucepan or small saucepan.
Pour boiling broth or water over the chicken until the meat is completely covered. At the same time, stir constantly so that the flour does not form lumps.
Salt, add spices, bay leaf. Let simmer for 10–15 minutes. For a richer taste, let the gravy sit for 20 minutes, and only then serve it with buckwheat.

Tomato sauce for buckwheat: step-by-step recipe

Tomato sauce is good not only for pasta: it goes well with buckwheat porridge, making its taste slightly piquant.

To prepare such a gravy you don’t need a lot of money, just get it from the pantry:

Two onions.
One carrot.
25 ml tomato paste.
20 ml heavy cream.
1 tbsp granulated sugar.
Spices.

Getting ready tomato sauce So:

Peel and chop the vegetables. It is better to dice the onion and coarsely grate the carrots.
Fry everything in vegetable oil.
Dilute tomato paste warm water or broth, pour into vegetables.
Add granulated sugar and spices. Simmer the tomato mixture for 10 minutes.
Pour in the cream and boil for another 2 minutes. Tomato sauce is ready to serve.

Recipe for creamy buckwheat sauce

Buckwheat porridge with dairy products always turns out delicious. Of course, you won’t surprise anyone with buckwheat and milk, but if you make a creamy sauce for standard buckwheat, your family will appreciate your culinary talents.

For the creamy gravy you will need:

250 ml cream 10% fat.
4 eggs.
2-3 cloves of garlic.
50–100 g hard cheese(depends on quantity cheese taste gravy).
Oil for frying - olive or sunflower.

The creamy gravy is prepared quite quickly:

Separate the yolks from the whites. You only need yolks; whites can be used to prepare other dishes.
Peel the garlic, chop finely.
Place chopped garlic in a heated frying pan with vegetable oil. If you do not want the presence of garlic in the gravy, then cut the cloves in half and fry in oil, then remove them.
Beat the yolks, add cream, mix. Pour a little at a time into a hot frying pan with garlic. Stir the mixture constantly.
Grate the hard cheese and add to the hot creamy sauce, without letting the mixture boil.
When the cheese has melted, the gravy is ready. It turns out viscous. You can serve it with buckwheat either cold or warm.

Gravy for buckwheat with mushrooms: original recipe

Mushrooms go well with buckwheat porridge. They are in their own way nutritional properties They are in no way inferior to meat, although they are considered dietary. We offer an original recipe for mushroom gravy, which the whole family will surely enjoy and will become a worthy dish on Lenten table. To prepare you will need:

0.5 kg of mushrooms. You can take any mushrooms. For a beautiful looking gravy, choose small mushrooms.
One onion.
One leek stalk.
Two cloves of garlic.
2 tbsp rye flour.
2 tbsp ketchup.
Spices.
Olive oil for frying.

The original gravy is prepared as follows:

A delicious recipe for the simplest buckwheat gravy

A delicious gravy can be made quite quickly and easily. For it, prepare the following ingredients:

300–400 g minced meat which you have.
1 tbsp sour cream.
1 tbsp flour.
Spices.

The gravy is prepared as follows:

Simmer the minced meat in a frying pan until done. Add salt.
In glass cold water Stir the flour and sour cream until smooth, so that there are no flour lumps.
Pour the resulting soup into the minced meat, mix, add spices. Simmer for 5-8 minutes and you can pour this gravy over the finished buckwheat porridge.

Meat-free gravy can transform any side dish, making it more juicy, tasty and aromatic. At the same time, this dish boasts minimal calorie content and ease of preparation. You can afford it during fasting or during a diet. There are plenty of ways to make gravy without meat, so you can constantly pamper yourself and your loved ones new lungs and healthy dishes.

Gravy without meat can be just as nutritious as with meat. To do this, it includes mushrooms or legumes, which contain a large amount of protein. In addition, you can use full-fat dairy products as a base for meatless gravy - then the side dish will be very satisfying.

If we are talking about light dish, then it’s better to opt for vegetable gravy without meat. It can be prepared with tomatoes, onions, carrots, bell peppers, zucchini and eggplants. All these vegetables are quite juicy, so you don’t even need to add sauce to them. But if you really want to, then cream, yogurt, sour cream, milk, tomato paste, ketchup, mayonnaise are ideal for these purposes. chicken eggs etc.

You can supplement the gravy without meat with hard or processed cheese, fresh or dried herbs, aromatic seasonings, roots, etc. It is enough to simmer all this in one saucepan, frying pan or slow cooker, and then pour the resulting sauce over the previously prepared side dish. Gravy without meat can be thin or thick - it depends on the ingredients chosen, the amount of water and flour added.

Meatless gravy is used for rice, various cereals, pasta, boiled potatoes and puree.

Secrets to making the perfect gravy without meat

Gravy without meat is tasty and satisfying, but at the same time very economical. Even from minimum quantity the products will turn out great flavorful sauce for any side dish. The special secrets are how to make gravy without meat, no, but the following cooking notes may help in the process:

Gravy for rice without meat with tomato paste

One of the most simple options homemade meatless gravy. The sauce turns out to be very juicy and aromatic. If you find the tomato paste too sour, simply add a little sugar to the gravy along with the rest of the spices. Any other will also work tomato sauce. Instead of vegetable broth you can take it plain water, and adjust the amount of flour depending on the desired thickness. It will also depend on the infusion time of the gravy - the longer it sits under the lid, the thicker it will be.

250 ml vegetable broth;
2 tbsp. l. vegetable oil;
2 tbsp. l. tomato paste;
1 tbsp. l. flour;
1 onion;
2 bay leaves;
Salt pepper.

Heat the oil in a frying pan and fry the onion until golden brown.
Add tomato paste to the onion, stir and fry for another 2-3 minutes.
Mix flour with chilled broth and pour into a frying pan.
Season the gravy with salt and pepper to taste, throw in bay leaves.
Bring the meatless gravy to a boil, remove from heat and let sit for a little while.

Gravy for meatless pasta with flour

Thick, meatless cheese sauce is perfect for any side dish. Fragrant spices and milk base will help transform even the most plain pasta V gourmet pasta. It’s best not to just pour sauce over them, but to simmer them a little in the gravy. 2-3 minutes is enough. If desired, you can use pieces of meat or seafood separately. Before preparing meatless pasta sauce, you need to take out the milk and butter from the refrigerator and let them come to room temperature.

1 glass of milk;
2 tbsp. l. flour;
2 tbsp. l. vegetable oil;
50 g butter;
200 g hard cheese;
1 tsp. dried basil;
½ tsp. caraway;
Salt pepper.

Grease a frying pan with vegetable oil and pour flour into it.
Fry the flour until golden brown.
Pour milk into the pan in a thin stream, stirring the gravy constantly.
Grate the cheese and add it to the rest of the ingredients when the gravy boils.
Soften the butter and add to the gravy, add cumin and basil.
Bring the meatless gravy to a boil again, add salt and pepper to taste.
Drizzle hot sauce over pasta immediately after cooking.

Gravy for buckwheat without meat in a slow cooker

Vegetable gravy is not only tasty, but also very healthy. Together with buckwheat porridge, such a dish can be considered a standard proper nutrition. The composition of vegetables can be changed at your discretion, for example, by adding zucchini, cauliflower or white cabbage, eggplants, parsley root, etc. Both fresh and dried herbs are suitable for decoration. If necessary, tomatoes can be replaced with tomato paste in the amount of one tablespoon. Before adding to the gravy, it must be diluted with water.

2 tomatoes;
1 carrot;
2 cloves of garlic;
1 onion;
1 stalk of celery;
1 bell pepper;
2 tbsp. l. vegetable oil;
Greenery;
Salt pepper.

Peel the onion, carrots, bell pepper and celery and cut into small cubes.
Finely chop the greens and garlic with a knife.
Scald the tomatoes with boiling water and remove the skin from them, also cut into cubes.
Grease the multicooker bowl with vegetable oil and heat it well in the “Baking” mode, add onions and garlic.
Fry the onion and garlic for 10 minutes, then add the carrots and bell pepper.
Next, add the celery to the slow cooker, mix well and fry for another 5 minutes.
Add salt, pepper and tomatoes to the vegetables, close the multicooker lid and change the mode to “Stew”.
Cook the gravy without meat in a slow cooker for 20 minutes, if necessary, add a little water during the simmering process.
Sprinkle the finished gravy with herbs and serve.

Gravy for meatless puree with mushrooms

Mushroom gravy is a thick, aromatic sauce that, when paired with potatoes, will earn the most flattering reviews from household members. Other mushrooms are also suitable for its preparation, so instead of champignons you can take oyster mushrooms, honey mushrooms, White mushroom etc. The gravy without meat with mushrooms will turn out to be very tender if you replace the sour cream with heavy cream, but this will significantly increase the calorie content of the dish. After preparing the mushroom sauce, it is better to let it sit for a while under the lid so that all the ingredients are saturated with the aromas of the spices.

Grate on coarse grater carrots and cut the onion into small cubes.
Rinse the champignons thoroughly and chop into cubes.
Grease a frying pan with oil and fry the onions and carrots for 7 minutes.
Add mushrooms to the vegetables and simmer everything together under the lid for another 20 minutes.
Pour a small amount of cold water into a bowl and add flour, mix thoroughly.
Add the remaining water to the resulting mass and mix again, pour the liquid over the mushrooms.
Season the gravy with salt and pepper to taste, then close the lid of the pan again and simmer everything together for 10 minutes.
Add sour cream to the sauce, stir gently until smooth, and close the lid again.
Simmer the meatless gravy in a frying pan for another 10 minutes, then remove from heat and use as intended.

Now you know how to prepare meatless gravy according to the recipe with photo. Bon appetit!

101eda.ru

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Chicken gravy

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Gravy for cutlets

Flour gravy

“SATSEBELI” sauce

Italian sauce

Mustard sauce

Carbonara sauce

Creamy pasta sauce and more

Cheese sauce for pasta

Tomato sauce

Gravy for rice

Liver with gravy

Meat gravy

PUREE with gravy

Beef with gravy

4cook.net

How to prepare a delicious buckwheat gravy: recipes

In our country, buckwheat porridge has long been one of the most popular and most delicious side dishes. According to tradition, it was cooked in a Russian oven, seasoned with butter, onions, chopped hard-boiled eggs and mushrooms. It was this kind of buckwheat porridge that was considered classic, “correct.”

Today we have largely moved away from the original Russian traditions in cooking. After all, buckwheat, which is cooked on gas stove, does not have such a primordial buckwheat spirit as the one cooked in the oven in clay pot or cast iron.

That is why today many housewives are trying to ensure that a side dish of buckwheat can please even a gourmet. To this end, we are preparing various recipes gravy that emphasizes and complements the taste of the buckwheat side dish.

Preparing gravy for buckwheat

Meat gravy for buckwheat can be prepared from different meats(beef, veal or pork). The most popular gravy with beef is due to great taste and presentable appearance (pieces of meat remain even and do not fall apart).

How to properly prepare beef gravy for buckwheat? — Novice cooks are perplexed.

And we will answer them with a recipe!

Required:

400 g beef fillet;
1 medium onion;
2-3 tbsp. l. flour;
3 tbsp. l. butter;
Tomato juice (or tomato paste diluted with water);
Salt;
Spices.

Wash and cut the meat, fry 0.5 tbsp. l. oil, then pour boiling broth (preferably beef) and simmer until the beef is half cooked.

Chop the onion and fry 0.5 tbsp. l. oil, add to meat.

Brown the flour separately in the remaining butter (2 tbsp.) until light caramel color, dilute hot water, mixing well so that there are no flour lumps. Pour this flour mixture into the meat, add salt and spices.

You can add a little tomato paste or tomato juice (200 ml). Simmer the gravy over medium heat until the meat is cooked.

The gravy can be sprinkled with chopped herbs (dill or parsley). If there is no beef, then you can take other meat.

This buckwheat gravy is a simple dish, but with its help the ordinary taste of the side dish becomes refined, and the main dish itself becomes more satisfying and nutritious.

The chicken gravy has a wonderful delicate taste. This sauce is great for a diet.

For the chicken gravy you will need:

400 g chicken fillet;
1 medium onion;
1 medium carrot;
Sunflower oil;
200 ml tomato juice;
Salt, spices.

Fry chopped vegetables (onions and carrots) in hot oil. Add the chopped fillet to the vegetables and fry a little more.

Top up tomato juice and water (100 ml). Simmer the sauce over medium heat for 10-15 minutes. Add salt and spices to the gravy.

Chicken gravy for buckwheat is considered lighter, dietary dish than meat. Moreover, chicken cooks faster than coarser meat.

How to make another very tender chicken gravy with vegetables, see the video below:

Gravy made from minced meat (pork, beef or a mixture of both) has the advantage of being simple and quick to prepare, while not inferior to other gravies in taste and satiety.

To prepare minced meat gravy for buckwheat you will need:

500 g of any minced meat;
1 carrot;
1 head onions;
2 tbsp. l. tomato paste (or tomato juice);
2 cloves of garlic;
Salt, spices;
Vegetable oil.

Let's start cooking!

Fry the minced meat on sunflower oil, stirring constantly and making sure that no large lumps form. Add vegetables to the minced meat and fry.

Finely chop or squeeze the garlic through a press. Add this garlic, tomato paste (or juice) to the minced meat and vegetables, salt and pepper everything.

Add water to desired thickness. You can add chopped dill or parsley. Simmer the gravy over medium heat for several minutes.

If you add eggplant, tomatoes and basil to the minced meat, you will get incredibly delicious!

You can watch how to prepare it in the video:

Vegetable (dietary) gravy for buckwheat

Undoubtedly, meat gravies cannot be compared with any other in terms of nutritional value and satiety, but vegetable gravies, prepared according to all the rules, are not inferior to meat gravies in taste and appearance. Most suitable vegetable sauce For any side dish made from buckwheat (be it regular porridge, meatballs or buckwheat) there is mushroom sauce.

To prepare mushroom sauce for buckwheat without meat you need:

200 g mushrooms (white, can be replaced with champignons);
2 onions;
100 ml cream;
2 tbsp. l. sour cream;
1 tbsp. l. flour;
Vegetable oil;
Salt, spices;
Fresh dill and parsley.

Wash the mushrooms thoroughly, peel and cut into small pieces. Heat oil in a frying pan and fry the mushrooms until tender (about half an hour). After 25 minutes, add finely chopped onion to the mushrooms and fry, stirring constantly.

In a separate bowl, dilute sour cream with cream, add flour, salt and spices. Pour the sour cream-flour mixture into the mushrooms; when the gravy boils, add chopped herbs.

Gravy for buckwheat from vegetables - perfect option for vegetarians. It can be prepared with the most different vegetables: onions and carrots, mushrooms, tomatoes, zucchini, eggplant, cauliflower or Brussels sprouts, broccoli and so on.

About how to cook chicken liver, read here. Tasty and healthy!

Tricks to note!

Good housewives know that tasty gravy is the key to the success of any side dish. After all, a skillfully prepared sauce can transform even the most ordinary porridge, making it more aromatic and juicier.

Here are a few tricks for making successful gravy:

Be sure to take thick-walled dishes so that finely chopped vegetables do not burn and the liquid does not boil away quickly;
Very often, flour is added to the gravy to make it thicker and more tender. To ensure that there are no flour lumps when preparing such a gravy, you must first dilute the flour in small quantity liquid (water, broth, cream), and then add the mixture to the dish. After adding flour, the gravy must be stirred constantly so that lumps do not form;
The flour can first be fried in oil until light golden brown. This will add gravy. light nutty taste;
To add a refined aroma, you can add wine to the sauce and simmer a little;
To make the gravy more refined and aromatic, at the end of cooking, add various herbs and spices (mixtures of peppers (black, green, white, pink), allspice, red hot pepper, bay leaf, herbs: rosemary, thyme, basil, oregano and others).

So, one of the keys to the success of a buckwheat side dish is the gravy. It is what makes the main dish more refined, aromatic, juicy and nutritious.

The main thing when preparing this dressing is not to forget that it is not just an addition to a side dish, but a separate dish that requires attention and creativity.

I would like to present another version of a delicious mushroom dressing with meat for buckwheat porridge.

Not only the preparation of the gravy is described, but also the buckwheat itself.

Let's look and remember:

notefood.ru

Preparing gravy for buckwheat porridge at home

Buckwheat can be called not only one of the most popular side dishes, but also the most delicious of porridges. It perfectly saturates, enriching the human body with energy. Previously, aromatic buckwheat was cooked in the oven, generously flavored with butter, seasoned with mushrooms and onions, and hard-boiled chopped eggs.

Today the hostesses have changed a little favorite dish, because gravy is now used to season it, and every family has many signature recipes for it. Despite the departure from the classical recipe and the absence of ovens, old dish pleases with its unique taste.

Important features of preparing gravy

The dressing for any side dish should be not only tasty, but also a healthy addition, since cooked buckwheat in itself is considered a bland dish. Do not forget that buckwheat porridge is very useful as a source of proteins, amino acids, and microelements essential for improving health.

Therefore, in order to prepare the correct gravy for buckwheat porridge, you need to know some features of the products:

if beef or chicken is chosen for meat sauce, then it should be sirloin or brisket
aromatic mushroom sauce is best prepared from fresh forest mushrooms, if you don’t have them, regular champignons will do
vegetable filling is prepared with onions and carrots, seasoned with tomato paste or fresh tomatoes, not forgetting herbs and spices
gravy with flour, onions and peppers, seasoned with tomato paste, this is the recipe instant cooking gravy when there is minimal food in the house
You can also prepare sauces for buckwheat porridge based on milk, sour cream, and cream, but you can’t do without onions, flour and seasonings

If you decide to make gravy, you will have to get necessary utensils. You will need a frying pan (preferably cast iron), it is advisable to stock up on a saucepan, as well as a bowl and a small saucepan. The housewife, of course, cannot do without a knife, cutting board and grater.

To prepare the sauce, the meat and vegetable components should be washed well. Cut the meat product into small pieces, pre-peeled vegetables - chop with a knife or on a grater.

Popular gravies for buckwheat porridge

The traditional choice of dressing for buckwheat is meat or mushrooms. Meat of any kind adds satiety and a special flavor to the side dish, enhancing the thickness of the porridge. The unusually delicate taste of mushrooms, their unique aroma and consistency will turn buckwheat porridge into a real delicacy.

Meat sauce for buckwheat porridge

When choosing a meat ingredient, you can choose beef, pork, veal, chicken. The most popular seasoning is beef; it has a wonderful taste and excellent appearance. In gravy with pork, the meat may separate, and the porridge will receive an additional portion of fat. With chicken meat, the dressing will be amazingly tender and dietary. How to cook gravy with beef? It's not difficult at all.

What you will need:

beef tenderloin – 400-500 gr.
onion - one medium sized head
three tablespoons each of wheat flour and butter
Instead of tomato sauce or tomato paste (diluted with water), you can use tomato juice
salt, set of spices

What to do:

In half a tablespoon of melted butter in a frying pan, fry the meat cut into pieces, stirring it
Add there too beef broth and simmer a little, but not until fully cooked, because you will still need to add vegetables
While the meat is stewing, fry the chopped onion and carrots in half a spoon of oil, then combine it with the meat
In the remaining two tablespoons of butter, brown the flour in a saucepan, adding a little hot water
In order for the gravy to be homogeneous, without lumps, the flour brew should be constantly stirred

When the flour mass becomes creamy, it is added to the meat, not forgetting about salt and spices. Lovers of tomato sauce can flavor the gravy with it and simmer it, reducing the heat until the meat is cooked. Before serving, ready-made dressing For buckwheat porridge, sprinkle with finely chopped dill or parsley.

Chicken gravy for buckwheat

Thanks to chicken meat the dressing for porridge turns out special delicate taste, it is suitable for dietary nutrition. For gourmets, you can prepare a dish according to special recipe with the addition of garlic and mushrooms. This version of the gravy softens chicken meat, imparts a special aroma, and preparing the dish is not at all difficult.

What you will need:

500 gr. chicken fillet
100 gr. champignon mushrooms
medium onion
a few cloves of garlic
half a tablespoon of butter
a little cream

What to do:

After washing the chicken fillet, dry it with a paper towel or clean cloth.
The meat is cut into medium-sized strips, browned in butter, and simmered for 20-30 minutes.
To almost cooked meat add mushrooms, also cut into strips, with them the gravy will become more flavorful
While the mushrooms are not cooked, add onion (finely chopped) and garlic (crush in a garlic press) to the dressing.
While stirring the gravy, season it with salt, add a little pepper if desired, cover with a lid and simmer over low heat for 5-7 minutes.

The main highlight of this version of chicken gravy for buckwheat is the addition of cream. They are poured onto final stage cooking. During the cooking process, the brew is constantly stirred; after adding cream, it is brought to a boil, but it must not be boiled.

Budget dressing for porridge

It happens that people cannot afford to eat meat often for financial reasons or because of health problems. But even in this case, deny yourself delicious food It’s not worth it, you can prepare seasoning for buckwheat without meat, but with vegetables and sausage. Students will be delighted with this recipe; they often do not have enough money for meat products. How to make an economical gravy for buckwheat? Very simple!

What you will need:

300 gr. boiled sausage, it can be replaced with sausages
vegetables - onion and one carrot
a tablespoon of flour, as well as ketchup
Additives to taste – a little garlic, black pepper, herbs, salt

What to do:

Grate the carrots, but not finely, otherwise they will turn into mush. Onions cut into medium cubes
In a frying pan in heated vegetable oil, fry the onion until golden crust. Add grated carrots and chopped sausage
When the mixture is browned, add flour, slowly adding water. To prevent the flour from forming lumps, stir the mixture constantly.
When the brew reaches the required thickness, reduce the heat to prevent the flour from burning. The gravy needs to simmer for another three minutes.
Now you can add ketchup, chopped herbs and garlic. Add your favorite spices to the seasoning, remembering to stir constantly. Simmer for another three minutes

Vegetable Gravy Recipe

Thanks to meat sauces, buckwheat porridge becomes much more nutritious, promotes satiety long time. However, vegetable seasonings, if prepared correctly, are no worse than meat seasonings. The set of vegetables included in the gravy can be very diverse, depending on the tastes and availability of vegetables. Next is one of the options for vegetable dressings.

What you will need:

one eggplant, can be replaced with zucchini, squash, zucchini
one onion and one carrot
two to three medium tomatoes
half a glass of cream
two tablespoons of vegetable oil
a few cloves of garlic to taste

What to do:

Peel the washed vegetables, cut them into cubes, they should be small
In vegetable oil heated in a frying pan, brown vegetable mixture
Now the vegetables can be salted, seasoned with your favorite spices, chopped tomatoes, garlic, pour in cream

It is important to remember that the gravy with added cream should not boil. If the vegetables were large, you will have to use a little more cream than according to the recipe. If you exclude cream from the gravy, it will become an indispensable addition to fast days. Thanks to the softening of the vegetables during stewing, the gravy becomes thick and light, because it does not contain flour or animal fat.

Variation of gravy with soy sauce

This vegetable addition to boiled buckwheat is suitable for a vegetarian diet. Buckwheat seasoned with soy sauce You can include a menu for weight loss, but if the diet is not salt-free. It is important to note that if the gravy is based on soy sauce, buckwheat cook without adding salt.

What you will need for refueling:

two leeks
three tablespoons of soy sauce
tablespoon vegetable oil
a pinch of pepper and sugar

What to do:

The washed leeks should be dried and then chopped. Then fry in a frying pan in vegetable oil until it becomes transparent
Now the fried onions are flavored with soy sauce, adding pepper for spiciness, as well as sugar to obtain a special flavor.
Heat the seasoning for a minute over low heat to pour it over the cooked buckwheat porridge.

Easy to prepare gravy taste qualities can't compare with the classic vegetable option with the addition of tomato sauce. To improve the already unique taste of the dish, buckwheat with soy sauce is simmered in the oven for another 20-30 minutes.

If desired, leeks can be substituted onions with the addition of carrots and small beets. The beets are pre-boiled and cut into strips to add to the vegetable frying. All year round There is an opportunity to experiment with different sets of vegetables, improving the taste of your favorite dishes.

delaismelo.ru

Every housewife has to invent every day original recipes for everyday meals. Buckwheat porridge has many cooking options. It can be boiled in water and be lean. Also quite popular milk soup with buckwheat. But there is more delicious dishes from this grain, for example, buckwheat in tomato sauce, meat dressing or soy sauce. Let's look at several recipes for making sauce.

Before you start cooking buckwheat, you need to choose the right grain.

If you prefer to purchase a loose product, then be prepared for the fact that you will have to carefully sort it out. Pour the grains onto the table, clear them of debris and rinse thoroughly under running water.

Buckwheat, produced in bags for cooking, is already peeled. You do not have to clean the grains, but this option has a higher price than the previous one.

When buying cereal, pay attention to the expiration date and production date. Buy only a proven product from a manufacturer you know.

Buckwheat sauce

When choosing a gravy for buckwheat, you can rely on many factors. For people who want to get tasty dietary product, it is worth giving preference vegetable dressing or soy sauce based gravy.

If you want to make high-calorie and hearty dish, then prepare meat sauce for buckwheat. Depending on your taste preferences, it can be chicken, beef, pork or lamb based.

Vegetable dressing recipe

To make buckwheat sauce without meat, you will need the following ingredients:

Heat a frying pan and pour one tablespoon of olive oil into it. Finely chop the onion into cubes and place in a frying pan. Fry the vegetable until golden brown, stirring constantly. At the same time, grate the carrots on a coarse grater and add to the onion. Sauté vegetables for about 5 minutes.

Cut the pepper into slices and add to the frying. Squeeze the garlic into the vegetables, then stir them and fry with the lid closed for another 2 minutes.

Peel the tomatoes from hard skin by dipping them in boiling water for one minute. Cut the vegetables into large cubes and add to the pan. Pour the contents with broth, salt and add your favorite seasonings. Simmer until the liquid has partially evaporated. On average this will take about 10 minutes.

Sauce for buckwheat with meat

To prepare this dressing option, you need to purchase the following products:

meat tenderloin – 200 grams;
one large tomato;
half an onion;
small carrots;
half a glass of sour cream;
spices at your discretion.

Before preparing the buckwheat sauce, you need to boil the meat until half cooked. Thanks to this, the product will be softer and juicier. If you are using white poultry meat, you can skip this point.

So, boil the meat and cool it. Cut the product into small pieces and place in the pan. Pour some olive or vegetable oil into it and fry the meat.

In a separate frying pan, fry finely chopped onion and grated carrots in oil. Cut the tomato into pieces. If desired, you can peel the vegetable if it is thick. Add the tomato to the vegetables and sauté for another 5 minutes.

Add the dressing to the meat pieces, add salt and mix thoroughly. Add sour cream and cook covered for another 10 minutes.

Soy dressing

For lovers soy products You can prepare this type of sauce for buckwheat. You need to take the following components:

one small head of onion;
medium sized carrots;
small beets;
finely chopped greens;
three tablespoons of soy sauce.

Heat a frying pan and grease its bottom with oil. Cut the onion into thin half rings and place in a bowl. Fry it for two minutes, then add the carrots cut into thin strips.

Boil the beets in their skins for 20 minutes after boiling. Cool the vegetable and cut it into strips. Place the beets with the vegetables in the pan and pour soy sauce over everything.

Cover the dish with a lid and cook for another 5 minutes, then remove from the heat and let the dressing sit a little.

Cooking buckwheat

When the buckwheat sauce is ready, you need to prepare the cereal. To do this, boil it in salted water for 20 minutes after boiling. Remember that all cereals tend to become overcooked. After cooking, the volume of the product will increase by about one and a half times.

When the buckwheat is ready, it will need to be seasoned. There are several ways to do this.

When choosing this method, the cereal turns out juicy and aromatic.

Place the prepared buckwheat in a frying pan with the dressing and mix thoroughly. Let the dish sit for 10 minutes, then serve immediately.

Using our advice, you will emphasize the true taste of buckwheat porridge with a complementary sauce.

Place the boiled buckwheat on a plate and top it with buckwheat sauce. A great addition The dish will be accompanied by several sprigs of fresh herbs.

Conclusion

We hope that in our article you will find suitable sauce for buckwheat. Transfer the recipe of the dish you like to your notebook so as not to forget it in the culinary bustle.

Cook with pleasure, treat your guests and family with your masterpieces. Happy cooking!

This porridge goes well with both vegetable and meat gravies. But since we will describe the second option further, we will dwell in more detail on the vegetable addition.

You will need these ingredients:

onions and carrots – 2 pcs.
tomato sauce – 4 tbsp. l.
sugar – 1 tbsp. l.
salt and pepper
cream or sour cream

Cooking procedure

The onion needs to be cut into cubes and the carrots grated on a fine grater. Fry the onion in a frying pan with vegetable oil until slightly translucent, and then add the carrots.

Dissolve the tomato paste in water (you can use any broth if you have it) and pour the liquid over the vegetables in the frying pan.

Add salt and your favorite spices to the dish. It is also recommended to add half a spoonful of sugar to soften the taste. The gravy should be simmered over low heat for ten minutes, and literally a few moments before turning off the heat, add sour cream or cream.

Gravy for cutlets

This recipe will be useful to you in order to make the cutlets more juicy, and it will take very little time to prepare.

Add diced onion to the fat that remains after frying the cutlets, fry it until transparent. Then add a tablespoon of flour and a few tablespoons of tomato paste and season with spices. Next, pour in a glass of water, bring to a boil and boil for literally ten minutes.

Meat sauce for rice

Even those who don’t like this cereal too much will never refuse such a dish if you season it with a special meat gravy homemade.

Take the following products:

Beef – 300 g
Onion and carrot
Tablespoon of tomato paste
Glass of water
Salt and pepper

Let's start cooking

The meat needs to be cut in portioned pieces and fry. After this, it is transferred to a separate bowl.
We do not pour out the remaining fat from the meat, but fry the onion cubes and grated carrots on it.
When the vegetables are evenly cooked, you can add meat to them, and after five minutes pour out the water and season with salt and spices.
Simmer over low heat until all ingredients soften.

Gravy for mashed potatoes

This side dish is considered quite quick, so adding gravy to it does not require much time.

You will need:

chicken fillet – 1 pc.
onions – 2 pcs.
salt and pepper

Cooking is carried out as follows:

First, the chicken is cut and fried. Then chopped onion is added to it and cooked for about another seven minutes.

Only after this, salt and seasonings are added to the ingredients and a small amount of water is poured out. After this, cooking continues for another 15 minutes. Next, it is recommended to cover the gravy with a lid and let it sit for a while before serving.

To make a nutritious flour gravy, boil milk and water in equal proportions, add a little butter and flour. Children especially love this accompaniment to side dishes.

A sauce with tomatoes and garlic is perfect for pasta. Any of the above recipes will work as a base.

The versatility of gravy is that you can freely experiment with your favorite products and not be afraid that the dish will be spoiled.

Gravy - general principles of preparation

With the help of gravy, you can “enrich” any side dish: buckwheat, mashed potatoes, pasta, rice, etc. Simple and simple recipes will help turn the most ordinary dish into a very tasty and satisfying meal. The gravy can be meat, chicken, vegetable, cream or tomato. To prepare meat gravy, use a variety of meats: beef, pork, lamb, veal, etc.

To make a tender chicken gravy, it is better to use fillet or brisket for this purpose. The simplest recipe for mushroom gravy involves the use of ordinary champignons, but during the mushroom season, of course, fresh forest mushrooms are best - the gravy with them will be very aromatic, rich and tasty.

To prepare vegetable gravy, onions, carrots, and tomato paste are mainly used ( fresh tomatoes), herbs and spices. If there is no home large quantity ingredients, you can prepare the gravy for " a quick fix"made from tomato paste, onion, flour and pepper with salt. By the way, flour is an integral ingredient in almost any gravy. It is the flour that adds thickness and makes the gravy a little viscous and enveloping.

The gravy made with milk, sour cream or cream is very tasty and light. To prepare this sauce you will need dairy ingredient, onion, some water, flour and seasonings. It is recommended to leave the finished gravy for about 15 minutes so that it infuses and thickens a little.

Gravy - preparing food and utensils

To prepare the gravy you need to prepare a set kitchen utensils and utensils, including the following items: bowl, saucepan, thick-walled frying pan or saucepan, cutting board, knife and grater. The gravy is served along with the side dish on regular serving plates for main courses.

Before you start preparing the gravy, you need to prepare all the ingredients. The meat should be thoroughly washed and cut into small pieces. Onions and carrots must be peeled and chopped (it is better to grate the carrots). You should also measure required quantity flour, liquid products and spices.

Gravy Recipes

Recipe 1: Pasta sauce (option 1)

Adding gravy to pasta will add variety to an ordinary dish, making it tastier and more satisfying. This recipe suggests preparing gravy for meat pasta.

Required ingredients:

280-300 g of any meat;
Onions - 140 g;
Carrots - 140-150 g;
Flour - 20-25 g;
Tomato paste - 25-30 ml;
Garlic - 2 cloves.

Cooking method:

Prepare food: wash the meat and chop it into small pieces. Peel the onion and carrots, grate the carrots, chop the onion. First, fry the pieces of meat until almost cooked. Then add vegetables to it and fry everything together for another 4 minutes. Add flour to the fry and simmer for another 2-4 minutes. Chop the garlic, pour water into the pan so that it covers the ingredients. Add tomato paste and chopped garlic. After the contents of the frying pan boil, reduce the heat, pepper, salt and cover the frying pan with a lid. Cook over low heat for 14-15 minutes. Sprinkle the gravy with chopped herbs and leave to steep for 1315 minutes.

Recipe 2: Pasta sauce (option 2) “Creamy”

Very simple and delicious recipe sauces for pasta. The gravy turns out very tender, aromatic and fragrant.

Required ingredients:

Fresh or canned tomatoes— 380-400 g;
Heavy cream— 80-100 ml;
15 ml butter;
Onions - 1 pc.;
Garlic - 1 clove;
Basil (dry or fresh);
Olive oil;
2 g oregano;
4-5 g salt;
Sugar - 0.5 tsp;
Pepper - 3 g.

Cooking method:

Chop the onion and garlic and fry. Wash the tomatoes, remove skins and chop. Place in the pan with the garlic and onions. Add a little sugar, oregano and basil, season the mixture with pepper and salt. After most of the liquid has evaporated, add butter and cream. Simmer over low heat for 4-5 minutes.

Recipe 3: Pork Gravy

Pork sauce - great choice for second courses: mashed potatoes, pasta, rice or buckwheat porridge. The gravy is prepared quite quickly, during which time you can easily cook buckwheat or make puree.

Required ingredients:

350-400 g pork;
1 carrot;
Onions - 2 pcs.;
Sunflower oil;
An incomplete spoon of flour;
2 tablespoons of tomato paste;
Seasonings;
Greenery.

Cooking method:

Cut the washed meat into small pieces. Fry in oil, then add water and leave to simmer. Grate the carrots and cut the onion into thin half rings. Sauté the vegetables in a separate frying pan. Add flour to vegetables and mix thoroughly. Remove vegetables from heat. Place the sauté on the meat. Dissolve tomato paste in warm water, season with salt and pepper. Pour the paste over the meat and continue to simmer over low heat. A few minutes before it’s ready, add the chopped herbs to the pan. Infuse the prepared gravy for 10-15 minutes.

Recipe 4: Chicken gravy

Chicken gravy in tender sour cream sauce- an ideal way to diversify pasta, buckwheat or puree. The gravy turns out very tender, aromatic and tasty.

Required ingredients:

Small chicken breast;
2-3 small onions;
Salt;
Pepper;
Sour cream (or mayonnaise) - 100 g;
Some water;
Vegetable oil.

Cooking method:

Wash the chicken, cut into small cubes and start frying in a frying pan with oil. Peel and chop the onion (you can use a blender for speed). As soon as the meat turns white, add the onion and fry everything together over low heat, then add water and simmer over low heat under the lid. As soon as the chicken is almost ready, add sour cream or mayonnaise, salt and pepper to taste and simmer for a few more minutes.

Recipe 5: Tomato sauce

Classic tomato sauce is very easy to prepare. You don't need meat to cook it - you only need vegetables and seasonings.

Required ingredients:

1 onion;
4. Vegetable oil;
Salt;
Pepper;
Tomato paste or ripe tomatoes - 150-160 g;
Spoon of flour;
Bay leaf;
A little sugar;
Water - 250 ml (for aroma and richer taste, you can add a couple of bouillon cubes).

Cooking method:

Chop the onion and fry in vegetable oil, then add tomato paste to it and simmer for a few more minutes. Dissolve 2 bouillon cubes in hot water. Pour the resulting broth over the flour and mix thoroughly to avoid lumps. Immediately pour the mixture into the onion. Mix all ingredients thoroughly, add salt, pepper and a little sugar. Throw in a couple of bay leaves and simmer with the lid closed for a few minutes. Turn off the heat and leave the gravy to thicken. The prepared gravy is very tasty to pour over meatballs, meat or fish cutlets.

Recipe 6: Buckwheat Gravy

Buckwheat gravy can be prepared in two ways: vegetable-based or meat-based. This recipe shares the secrets of preparing aromatic vegetable gravy for buckwheat.

Required ingredients:

2 large onions;
2 carrots;
25-30 ml tomato paste;
1 tbsp. l. Sahara;
Fragrant seasonings - to taste;
Salt;
Pepper;
15 ml sour cream or cream with high content fat

Cooking method:

Grate the carrots and chop the onion. First, fry the onion in oil, then add the carrots to it. We dilute tomato paste in water or broth and pour the mixture over the sautéed vegetables. Season the ingredients with your favorite spices, salt and pepper to taste. Add a spoonful of sugar (without a slide). Simmer the gravy for 10 minutes over low heat. 2-3 minutes before the end of cooking, add sour cream or cream. If necessary, you can add more water or broth.

Recipe 7: Meat gravy

This gravy can be made from any meat: beef, pork, lamb, etc. Meat gravy goes great with buckwheat, rice or pasta. This recipe uses two types of meat, which makes the dish even tastier and more appetizing.

Required ingredients:

400 g each of beef and pork;
Bulbs - 3-4 pcs.;
Tomato ketchup— 45-50 ml;
Bay leaf;
10-12 g flour;
Salt;
Pepper.

Cooking method:

Peel and chop the onion. Wash all the meat and cut into small pieces. Heat the oil in a thick-walled saucepan or frying pan and add the meat. After the pieces of meat are browned, add the onion and fry for a few more minutes. Then throw in a bay leaf, add salt and pepper to taste, and pour in ketchup. Pour in about two glasses of water and simmer for about 50 minutes. Add flour and stir vigorously until it is evenly dissolved. Turn off the heat and leave the gravy to infuse.

Recipe 8: Mushroom Gravy

Mushroom sauce is ideal for buckwheat porridge, spaghetti and mashed potatoes. You can prepare it from ordinary champignons, or from fresh wild mushrooms - then the gravy will be even more aromatic and tastier.

Required ingredients:

400 g wild mushrooms;
A glass of cream (21-22%);
1 tbsp. l. flour;
80-100 g of onion;
65 g butter;
Salt.

Cooking method:

Boil the mushrooms until tender, then fry in butter. Chop the onion and add to the mushrooms. Fry all ingredients for another 9-10 minutes, add salt. Then sprinkle the mushrooms and onions with flour, stir and pour in the cream. Bring to a boil and remove the pan from the heat. Leave the mushroom sauce to sit for a few minutes.

Recipe 9: Gravy for cutlets

Very quick recipe delicious gravy for cutlets. You can prepare this gravy immediately after frying the cutlets, as you will need fat.

Required ingredients:

Fat and juice in which the cutlets were fried;
Half an onion;
Spoon of flour;
65-70 g tomato paste;
200 ml water;
Seasonings and spices.

Cooking method:

Chop the onion and fry in the fat and juice left over from frying the cutlets.

Then add flour, mix and add tomato paste. Season the sauce with any seasonings and spices. Pour in water, and after boiling, simmer over low heat for about 10 minutes.

Recipe 10: Gravy for rice

Even the most ordinary boiled rice can become incredibly tasty if you prepare a juicy gravy for it. This gravy is very easy to prepare and does not require any use. complex products.

Required ingredients:

Beef - 300 g;
1 onion and carrot each;
15-20 ml tomato paste;
Spoon of flour;
A glass of hot water;
Vegetable oil;
Spices;
Pepper;
Salt.

Cooking method:

Cut the meat into small cubes and fry until cooked. Transfer the meat to a bowl. Grate the carrots and chop the onion. Fry the vegetables in the same pan where you fried the meat. Season the vegetables with tomato paste, stir and add flour. Put back the pieces of meat, simmer all together for 4-5 minutes, then pour in water. Season the gravy herbs, salt and pepper. Simmer over low heat until all ingredients are cooked.

Recipe 11: Liver Gravy

Liver gravy is not only tasty and satisfying, but also very healthy, since the liver contains a lot of nutrients. Liver gravy goes great with any side dishes: mashed potatoes, pasta, buckwheat, etc.

Required ingredients:

Half a kilo - 600 g beef liver;
2 onions;
Sour cream - 350-400 g;
Dried parsley;
Flour.

Cooking method:

Wash the liver, cut into small pieces, roll each of them in flour. Fry the liver until golden golden brown crust. Transfer the liver to a saucepan. Chop the onion and fry until golden. Place the onion in the pan next to the liver. Pour sour cream over the liver and onions and simmer over low heat for about 20 minutes. 4-5 minutes before readiness, salt the liver gravy and season with dry parsley. Leave to infuse for 5-10 minutes.

Recipe 12: Beef Gravy

Beef gravy makes a great addition to any side dish and is easy to prepare. To prepare beef gravy you will need meat, vegetables and tomato paste, which can be replaced with fresh tomatoes.

Required ingredients:

Half a kilo beef pulp;
1-2 pcs. Luke;
2 tablespoons flour;
15 ml tomato paste;
A spoon of vegetable oil;
350-400 ml of water.

Cooking method:

Cut the meat into thin strips and fry in vegetable oil in a saucepan. Then add salt and pepper. Chop the onion and add to the meat. Add 2 tablespoons of flour and tomato paste. Mix all ingredients thoroughly. Pour in hot water and stir everything again until the lumps dissolve. Bring the gravy to a boil, reduce heat and simmer, covered, over low heat until tender. Let the finished gravy sit for 10 minutes.

Recipe 13: Gravy for puree

Great recipe quick gravy for mashed potatoes. To prepare you will need chicken, onions and seasonings.

Required ingredients:

Chicken fillet- 300 g;
2 onions;
Salt and pepper - to taste;
Vegetable oil;
Some water.

Cooking method:

Wash the chicken fillet, cut into small cubes and fry in vegetable oil until tender. Peel the onion, chop and add to the chicken. Fry everything together for another 5-7 minutes. Season the meat with onions with salt, pepper and any other seasonings or herbs. Perfect for this curry sauce. Then add water to the chicken and onions and simmer over low heat for another 14-15 minutes. Let the finished gravy brew, after which it can be served with mashed potatoes.

Recipe 14: Flour Gravy

Flour gravy is the simplest and most common way to prepare sauce for various side dishes. To prepare you will need milk, flour and butter.

Required ingredients:

100 ml milk;
35 ml water;
Butter - 45 g;
Seasonings;
Salt;
Flour - “by eye”.

Cooking method:

Pour milk and water into a small saucepan and bring to a boil. Add butter, season with spices and salt. In a separate bowl, mix flour with hot water and stir thoroughly until lumps dissolve. Pour the flour into the milk in a stream and cook, stirring, until thickened over low heat. You need to choose the proportions yourself, since everyone likes a different gravy - some are thicker, some are thinner.

— The most important rule that must be followed in the process of preparing any gravy is the correct selection of proportions. For one and a half spoons of flour you need to take about 1 cup of liquid. This could be water, vegetable or chicken bouillon, milk, etc. The proportions can be changed depending on the desired consistency. For a thicker gravy, you need to use a little more flour;

— To make the gravy for the cutlets very rich and aromatic, you need to cook it in the same container where the cutlets themselves were fried;

- To avoid the formation of lumps, you must first dissolve the flour in a small amount of water or broth. You can use a whisk, blender or mixer to break up lumps;

— If you don’t have tomato paste on hand, you can take fresh tomatoes. To do this, you need to wash them, remove the skin, chop the pulp or grind it in a blender, season with salt, pepper and sugar. You can add chopped fresh or dried herbs. Cilantro, basil, dried dill and parsley, cardamom, etc.;

— Chicken gravy goes well with dried garlic and curry seasoning;

- If you are preparing a creamy gravy, the cream must be added to the very last resort and don't boil them, just bring them to a boil. After which the pan must be immediately removed from the heat and left to steep for a few minutes;

— Instead of flour, you can also use it as a thickener. corn starch;

— To prepare the well-known cafeteria-style gravy, it is not necessary to use meat ingredients. You can take 100 g of grated carrots and chopped onions. You need to pour half a liter of hot water or vegetable (or meat broth). Then season the gravy with salt, pepper and throw in a few bay leaves. In a separate bowl, boil a mixture of three tablespoons of flour and a glass of water. The flour must first be fried in a dry frying pan. After this, the flour mixture is poured into the vegetables and boiled together for a few more minutes.

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