Buckwheat pancakes with mushroom sauce
Description
Buckwheat cutlets in mushroom sauce, in my opinion, is an incredibly delicious dish. Tender meatballs in a fragrant sauce made from mushrooms and sour cream. The sauce is so tasty that you could eat it simply with a piece of fresh bread, even without the cutlets. Use any mushrooms you like, and the same goes for the meat. Overall, the recipe is very simple, although it does take time. Good luck!
Instructions
- 1
Step 1
Prepare all the ingredients for making buckwheat pancakes.
- 2
Step 2
First, prepare the filling for grechanniki. Wash the pork and onion, then pass them through a meat grinder.
- 3
Step 3
Add the buckwheat porridge. Just in case, here's a reminder on how to prepare it. Sort the buckwheat, removing impurities, then rinse it. Place it in a pot with water in a ratio of 1 part buckwheat to 2 parts water. Add salt to taste, cover the pot with a lid, and cook the porridge until done.
- 4
Step 4
Season the minced meat with salt and pepper to taste. Mix thoroughly.
- 5
Step 5
Prepare the mushroom sauce. Finely chop the onion and carrot, and place them in a frying pan or saucepan with sunflower oil.
- 6
Step 6
Add a little water or broth. Simmer the carrots with the onion for 8–10 minutes. Then add the sliced mushrooms. I'm using button mushrooms.
- 7
Step 7
Continue simmering the onion with the carrots and mushrooms for another 5–7 minutes. Then add the flour and mix it with the vegetables.
- 8
Step 8
Add sour cream and bay leaf.
- 9
Step 9
Pour 250-300 ml of water or meat broth, mix the sauce. Season with salt to taste.
- 10
Step 10
Warm the sauce for 3-4 minutes.
- 11
Step 11
Form round balls — grechanniki — from the prepared minced meat and place them in the sauce.
- 12
Step 12
Cover the saucepan or skillet with a lid and simmer the buckwheat patties in the sauce for 25-30 minutes over medium-low heat until cooked through.
- 13
Step 13
Buckwheat pancakes with mushroom sauce are ready. Serve for lunch or dinner while hot.