Gravy for Buckwheat with Meat
Rich, hearty gravy with tender meat, perfect for serving over buckwheat. Use pork, beef, or poultry—each brings a unique taste and texture.
Updated : 12 June, 2025
Easy
About 1 hour.
Ingredients
500 grams
Pork
1
Onion
2 tablespoon
Tomato paste
2 tablespoon
Wheat flour
3 cup
Water
1
Laurel leaf
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
1 cup
Buckwheat
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Besides pork, you can use any other type of meat in this dish. Keep in mind that cooking time, flavor, and calorie content will vary. For example, beef takes longer to cook than pork, while chicken or turkey requires less time.
Preparation
Step 1
Prepare the necessary ingredients. You can use any type of meat—chicken, veal, lamb, or, as in this recipe, pork. Choose boneless meat.
Step 2
Start by cooking the buckwheat. Rinse it several times in cold water, then drain completely. Add fresh water in a 1:2 ratio (one part buckwheat, two parts water). Bring to a boil over medium heat, then reduce to low and simmer for about 15 minutes. Add salt to taste.
Step 3
Once the buckwheat has absorbed all the water and increased in size, remove it from heat, cover, and let it sit.
Step 4
Meanwhile, prepare the gravy. Cut the meat into small pieces and fry in vegetable oil for 7-10 minutes until lightly browned.
Step 5
Peel the onion, rinse it under cold water, and finely chop it.
Step 6
Add the chopped onion to the meat and sauté together for another 2-3 minutes until fragrant.
Step 7
Sprinkle flour over the mixture and stir well.
Step 8
Add tomato paste and heat it together with the meat for a minute.
Step 9
Pour hot water over the meat. Add salt, spices, and a bay leaf to taste. Bring to a boil, cover, and simmer on low heat for 30-40 minutes until the meat is tender. Adjust the amount of water according to your preference—use more if you want a thinner gravy.
Step 10
The finished tomato-based gravy with pork and flour will be aromatic and pleasantly thick. Serve the buckwheat on plates, pour the meat gravy over the top, and enjoy!