Beef Gravy for Buckwheat
With this gravy, buckwheat will seem fantastically delicious. For me, buckwheat without gravy, and especially without meat, is not even half as good. In my opinion, meat gravy pairs with buckwheat better than anything else. The gravy gives buckwheat juiciness; without it, it seems rather dry.
Updated : 24 March, 2026
Easy
About 20 min.
Ingredients
400 grams
Beef
1
Onion
2 tablespoon
Wheat flour
0.5 liter
Water
60 grams
Butter
to taste
Salt
to taste
Pepper
to taste
Dry spices
2 tablespoon
Vodka
200 grams
Buckwheat
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For this recipe, we need beef fillet. Rinse it and cut it into small pieces, then pour boiling water over it and place it on the stove.
Step 2
When the water comes to a boil, add the butter, salt it, and stew over medium heat for about 30-40 minutes.
Step 3
After that, peel the onion, rinse it, and cut it into small cubes.
Step 4
Then remove the meat from the gravy, fry it with the onion for 7-10 minutes, and then return it to the gravy together with the fried onion. Add 2 tablespoons of vodka to the gravy, stir, and simmer over low heat.
Step 5
In a frying pan, toast the flour until golden, stirring constantly. After that, put the flour into a cup and add cold boiled water, mixing thoroughly, and gradually add the resulting mixture to the meat. Then, when it has mixed well with the gravy, stew it for another 10-15 minutes.
Step 6
While the meat is stewing, cook the buckwheat. To do this, pour water into a pot, add salt to taste, and cook the rinsed buckwheat in this water. As soon as the buckwheat is cooked, drain the water and add the butter.
Step 7
Place the buckwheat on a plate and spoon the gravy over it. The beef gravy with buckwheat is ready. Enjoy your meal!
Author note
Share the recipe
