I must say, this is one of my childhood favorites. Each time my mother cooked the buckwheat and white sauce I rejoiced, as it tasted exactly as the one we had in kindergarten. The sauce resembles béchamel and the secret is to cook it on a low heat, to prevent the mixture sticking and to stir it continuously to avoid any clumps.
AuthorNata AlbotCategoryMain CourseDifficultyBeginnerI must say, this is one of my childhood favorites. Each time my mother cooked the buckwheat and white sauce I rejoiced, as it tasted exactly as the one we had in kindergarten.
First, cook the meat (chicken or rabbit) by boiling.
Make the white sauce, you’ll need to sauté the chopped onion and sprinkle one tablespoon of flour over.
After slightly frying the flour, add milk and stir continuously.
Add the meat to the sauce and stew for a few minutes covered with a lid.
Ingredients
Directions
First, cook the meat (chicken or rabbit) by boiling.
Make the white sauce, you’ll need to sauté the chopped onion and sprinkle one tablespoon of flour over.
After slightly frying the flour, add milk and stir continuously.
Add the meat to the sauce and stew for a few minutes covered with a lid.
Notes
Serve the sauce with buckwheat, mămăligă [məmə’ligə], mashed potato or pasta.