Buckwheat porridge with three gravy

Description

Buckwheat - a favorite since childhood the product. And with the suggested gravy it is - a real Russian delicacy. Each sauce in a completely new way reveals the taste of buckwheat. The idea and the original recipe I learned from the cookbook "Recipes of Kremlin chefs" A. Galkin. Highly recommend to cook the loved ones, and yourself favorite treat.

Ingredients

Buckwheat

1 cup
Mushrooms

200 g
Beef

200 g
Shrimp

200 g
Broth

50 ml
Tomato

100 g
Olive oil

60 g
Vegetable oil

1 Tbsp
Water

1.5 cup
Butter

20 g
Cream

150 g
Onion

2 piece
Garlic

2 tooth
Flour

2 Tbsp
Avocado

1 piece
Lemon juice
Dill

60 g
Cognac

1 Tbsp
Nutmeg

0.25 tsp
Black pepper
Pepper white
Salt

Cooking

The number of ingredients me somewhat alarming, but they are extremely necessary and are recorded on the photo. Only the green of the spinach in the end use were found.

I hope that almost everyone knows the rules of cooking buckwheat, I didn't film all the stages of cooking, just list them: buckwheat to sort, wash in 2-3 waters. Fry the buckwheat in a hot dry pan until Golden brown.

Boil in a saucepan water, a little salt. Pour cereal and on strong fire bring to a boil. Remove the foam, add the vegetable oil. Reduce the heat to low and cook for 25 minutes until complete evaporation of water. At the end of cooking spoon (preferably wooden) with edges to move the buckwheat to the center, remove from heat and leave for 20 minutes

I cooked the first mushroom gravy, although the sequence, you can choose any. Slice the mushrooms: legs - small (for the broth) the caps into thin slices; garlic and dill - finely chopped.

Finely chopped mushrooms (legs) cover with cold water, bring to boil, cook for 5 minutes. Ready broth cover and leave for 20 minutes to cool. In the cooled broth add with constant stirring the flour (lumps should not be).

To prepare gravy sliced mushrooms, fry in olive oil. when frying add butter, finely chopped garlic and dill.

After 5-7 minutes, pour the mushroom broth so that it covers the mushrooms. Bring to a boil, add the cream, mix well, season with salt and pepper, again boil and remove from heat. Close the lid, gravy is ready.

Next, prepare the brown gravy. Beef - cut into small slices, onion finely.

Tomatoes in their own juice and peel, mix in blender, to prepare the broth - I used frozen.

The meat is fried in olive oil, after 5 minutes add the onion, dill, salt and pepper, cook for another three minutes.

To pour (I just put, not defrosting) the broth and the crushed tomatoes. Simmer for another 5 minutes. Gravy is ready.

Next and last I was making the gravy from the shrimp. Preparing a salad with quinoa, I described in detail the process of preparing shrimp, so I will not stop there. visitors can see on your personal page. For the gravy you will need peeled shrimp, finely chopped onion, garlic, lemon juice and avocado, ground nutmeg, salt, brandy and cream.

Sauté shrimp in olive oil 3-5 minutes, add the onion, garlic, nutmeg, salt. Continue frying for another couple of minutes and then pour in the brandy and cream. Simmer until almost evaporated all the liquid. So this gravy is ready.

Everything is ready: fragrant porridge and three different gravies! Lay the table, put the buckwheat and gravy. For filing a sauce of shrimp, a slice of peeled avocado cut into slices and pour lemon juice, not to dark, put on porridge before then put gravy. Please sample.

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