Gravy for Buckwheat Recipe Components:

• Pork meat – 700 grams
• Ketchup – 50-70 grams
• Water – 500 ml
• Onions – 2 pieces
• Carrots – 2 pieces
• Bay leaf – 1 piece
• Butter – 2 tablespoons
• Flour – 2-3 tablespoons
• Dill – to taste
• Parsley – to taste
• Ground black pepper – to taste
• Salt – to taste
• Vegetable oil – for frying

Recipe instructions:

1. Wash, dry, and cut the pork meat into small, equal pieces. Fry in a pan with vegetable oil until golden brown.
2. Clean and wash the onions and carrots. Cut the onions into half rings and grate the carrots coarsely. Add them to the meat along with salt, pepper, and bay leaf.
3. Cover the pan with a lid and cook on low heat for about 40-60 minutes. If necessary, add a little water.
4. To prepare the gravy, melt the butter in a small frying pan. Add the flour and fry, stirring constantly, until golden brown. Pour in water and cook, constantly whisking with a whisk until thickened.
5. Add the gravy to the meat, along with ketchup, mix well and cook for another 5-7 minutes. Then add the chopped dill and parsley and remove from heat. The gravy for buckwheat is ready!