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Buckwheat cutlets with gravy recipe
1
Buckwheat cutlets with tomato sauce — a true Ukrainian classic that combines the taste of childhood and the aroma of family evenings. This dish will not only give you satiety but will also enrich your gastronomic experience. This nutritious dish is perfect for those who appreciate the traditional taste of national cuisine. Thanks to the buckwheat and meat, the cutlets turn out juicy and tasty, while the tomato sauce adds piquancy and aroma. Making buckwheat cutlets doesn’t take much time and effort, and the result will delight even the most seasoned gourmets. Enjoy this simple recipe that is easy to prepare at home.
Mixed pork and beef mince can be used. Instead of tomato paste, use tomato juice or mashed tomatoes. Bake in the oven at 180 degrees instead of frying in a pan.
Chilled buckwheat mixes better with mince. Slightly fry the cutlets on high heat to hold the mince. Stewing under a lid on low heat makes them tender.
Cook the buckwheat in advance and cool before mixing. For breading, you can use semolina or breadcrumbs. Sour cream in the sauce softens the taste of the tomatoes.
Cutlets can be formed as patties or in a round shape. Dip your hands in water before shaping to prevent sticking. Best enjoyed with sour cream or fresh herbs.
Ingredients for the recipe
Ingredients
Skvyrianka Buckwheat 800g
300 g
Chilled Pork and Beef Mince Assorti
500 g
Chicken Egg С1 1pc
2 pcs
Onion
1 pc
Pripravka Exclusive Professional Dried Garlic 100g
1 tsp
Khutorok Domashniy Wheat Flour 1kg
for breading
Oleina Traditional Refined Sunflower Oil 850ml
2 tbsp
Moryachka Grinding №1 Natural Edible Sea Salt 450g
to taste
Mria Black Ground Pepper
to taste
Auchan Vitamin Bunch 75g
optional
Avalon Artesian Still Drinking Water 1.5l
500 ml
Chumak Tomato Paste 25% 70g
2 tbsp
Molokiya Sour Cream 15% 300g
2 tbsp
Carrot
1 pc
Young Garlic
2 cloves
Powdered paprika Pripravka 15g
1 tsp
Preparation steps
01
Preparing the buckwheat — Mix cooled boiled buckwheat with two eggs and coarsely chopped onion. Add dried garlic, salt and pepper to taste. Time: 5 min. Reference: The mixture is homogeneous and well mixed.
02
Preparing the mince — Combine the buckwheat-egg mixture with minced meat. Mix thoroughly by hand until a homogeneous mass is formed. Time: 5 min. Reference: The mince is homogeneous and pliable
03
Forming the cutlets — Wet your hands with water and form small patties from the mince. Bread each on both sides in flour. Time: 5 min. Reference: Cutlets are covered with an even layer of flour.
04
Frying — Heat oil in a pan and place the cutlets. Fry on high heat for a few minutes on each side until golden brown. Time: 8 min. Reference: Cutlets have acquired a golden crust on both sides.
05
Preparing the sauce — Fry the chopped onion and grated carrot in a pan. Add grated garlic and paprika. Time: 5 min. Reference: Onion is transparent, and carrot is soft.
06
Mixing the sauce — Add water and tomato paste to the vegetables. Stir, add sour cream, salt and pepper to taste. Time: 3 min. Reference: The sauce is homogeneous and well mixed.
07
Tip: Buckwheat cutlets are best enjoyed immediately after cooking while still hot. Leftovers can be stored in the refrigerator and reheated before serving. This nutritious dish pairs wonderfully with sour cream, mushroom sauce, or plain bread.
Where to order ingredients
Select the required ingredients in one of the stores
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