Gravy for buckwheat
Description
Prepare the gravy for buckwheat in any deep, thick-bottomed dish. Simmer the meat under a lid over low heat. Before finishing the gravy, you can add a teaspoon of vinegar and a bit of sugar. The onions and meat will release juice during frying, so you won't need much water or broth. However, the liquid should usually cover the meat and reduce by half during cooking. Good luck and
Instructions
- 1
Step 1
Prepare the ingredients: cut the meat, peel the onion.
- 2
Step 2
Sear the meat in oil until golden brown. If using a multicooker, set it to the "frying" or "baking" mode.
- 3
Step 3
Cut the onion into half-rings.
- 4
Step 4
Add the onion to the pan or multicooker and fry for another 15 minutes.
- 5
Step 5
Add the tomato paste diluted with water and simmer for an hour.
- 6
Step 6
Add spices 20 minutes before completion, and a little water if needed. The sauce is ready!
- 7
Step 7
Boil the buckwheat separately.