Buckwheat porridge is truly a folk dish.
This cereal is rich in nutrients and calories.
It is ideal for breakfast - if you cook it with milk, and for dinner - if you serve it with meat.
Today we share with you unusual recipes for making buckwheat with stew and fried meat.
Buckwheat porridge with meat - the basic principles of cooking
The main ingredients are buckwheat and meat pulp. Buckwheat is washed and boiled in boiling water. The meat pulp is cut into pieces and lightly fried. Grated carrots and chopped onions are passaged in another pan. Fried vegetables are added to the meat and stewed. Then mixed with boiled buckwheat and served on the table.
You can also not boil buckwheat in advance, but first lightly fry it in a pan and then add to half-baked meat. Pour in water and simmer with vegetables and meat.
When cooking buckwheat in the oven, it should also not be boiled in the classical way in a pan. First, the meat is stewed, and then only washed buckwheat is added to the sky. Put in the oven again and stew until cooked. Enjoy your meal!
Buckwheat porridge with village-style meat
Ingredients:
• Pulp of pork (six hundred grams);
• Half a kilogram of buckwheat;
• Carrot - 5;
• Onion - 2;
• One hundred grams of butter;
• A glass of vegetable oil;
• Seasonings;
• Salt.
Cooking method:
Onions are peeled and cut into half rings.
Carrots are peeled and cut into strips.
Pork is cut into small pieces.
Vegetable oil is poured into a pot with high edges and the onions are fried. Then add meat and fry.
Pour the carrots and pour a liter of water. Salt, add spices and simmer on low gas.
In another pan, melt the butter and fry the buckwheat.
After that, the fried buckwheat is transferred to the meat. Pour water so that it completely covers the contents of the pan. Put on medium heat. As soon as the water evaporates a little, the gas is reduced and continued to simmer for another twenty minutes.
When ready, the contents of the pan are mixed, laid out on plates and served to the table.
Buckwheat porridge with meat "Classical"
Ingredients:
• A glass of buckwheat;
• Two glasses of water;
• Three hundred grams of pork meat;
• Onion - 1;
• Salt pepper;
• Sunflower oil.
Cooking method:
The meat is washed, drained and cut into pieces. Then fry in a pan, salt, pepper.
The bulb is peeled and finely chopped. Add to the meat and continue to simmer it on low gas.
Meanwhile, buckwheat is boiled. Water is poured into the pan and set on fire. As soon as the water boils, lower the washed cereal into it. Pray and boil until tender. At the end, add a piece of butter.
When ready, boiled buckwheat is laid out in the center of a flat dish, meat stewed with vegetables is laid out at the edges. Serve guests.
Buckwheat porridge with meat in the Selyansky multicooker
Ingredients:
• Two measuring cups of buckwheat;
• Three hundred grams of meat;
• Sour cream - one table. lies .;
• Two and a half measured glasses of water;
• salt;
• Onions - 1.
Cooking method:
The meat is cut into pieces, put in the bowl of the multicooker and fried with an open lid.
Buckwheat is washed, onions are cut into rings or half rings. Add to the saucepan to the meat. Pour water, add salt and sour cream. Cook on the "Porridge" mode.
Buckwheat porridge with meat according to the grandmother's recipe
Ingredients:
• Five hundred to six hundred grams of beef;
• Two large onions;
• Fifty to sixty grams of butter;
• Ground black pepper;
• Leaves of parsley;
• Buckwheat;
• Salt.
Cooking method:
First, they cook meat. They clean it of films and tendons, then cut across the fibers into small pieces one and a half centimeters thick and then beat off. The bottom of the frypot or pan is greased. Lay the meat in layers, alternating the layers in the following sequence: one layer of meat, one layer of onion, cut into rings - but so that the last was meat. Each layer is sprinkled with salt and pepper, and the top is greased with butter. Stew meat on low heat until cooked.
Buckwheat is boiled. When served to the table, pour meat with gravy formed during the stew.
Buckwheat porridge with meat and cheese
Ingredients:
• Beef (six hundred to seven hundred grams);
• Fat;
• Small carrots - 4-5;
• Can of mayonnaise;
• Buckwheat;
• Flour - one or two tables. lies .;
• Cheese - sixty-seventy grams;
• Sugar, salt;
• Pepper, spices.
Cooking method:
The meat is freed from tendons and films, cut into small pieces, salted, rolled in flour and fried so that it is covered with a golden crust. Rubbed on a coarse grater first cheese, then carrots. Spread the chopped meat into the pan and stew for one hour, and then add the grated carrots.
Mayonnaise is mixed with one teaspoon of sugar, then the resulting mixture is added to the pan, where the meat is stewed with carrots. Stew until the meat is tender. Seven to eight minutes until cooked, sprinkle the meat with grated cheese.
Buckwheat is boiled, laid out on portioned plates. Stew with cheese is placed on top.
Buckwheat porridge with meat and tomato paste
Ingredients:
• Beef (600-650 grams);
• Animal fat - two to three tables. lies .;
• Two onions;
• Tomato paste (three to four tables. Lodge.);
• Wheat flour (one and a half tablespoons. Lod.);
• One hundred grams of sour cream;
• Buckwheat;
• Greens, salt;
• One tea. lies. Sahara;
• Pepper
Cooking method:
The meat is freed from the films and tendons, cut into small pieces the size of half a matchbox and sprinkled with sugar, salt and pepper. Then the pieces of meat are breaded in flour, fried in fat and fried and pre-chopped onions are added to the pan. Pour half a liter of water (or meat broth), stew for an hour. Then add tomato paste to the pan and stew until cooked. Ready meat is poured with sour cream and stew for another three to four minutes.
Buckwheat is boiled and served to the table with stewed meat.
Buckwheat porridge with meat in a pot
Ingredients:
• Pulp of pork (half a kilogram);
• One carrot;
• Three hundred grams of onion;
• Buckwheat groats (half a kilogram);
• Butter;
• One and a half liters of water;
• Salt - two teas. lies .;
• Pepper
Cooking method:
Onions are cut into half rings, carrots are crushed on a grater.
Pork is cut into pieces and mixed with prepared vegetables.
At the bottom of each pot, pour a little oil, spread the meat with vegetables and pour water. Salt, pepper, add bay leaf.
Stew in the oven for about an hour. Then the pots are removed, poured into each washed buckwheat, add water, a piece of butter and again sent to the oven. Stew for about half an hour. The dish is ready.
Buckwheat porridge with chicken meat
Ingredients:
• One chicken or one kilogram of chicken legs;
• One or two onions;
• Buckwheat groats (three hundred and four hundred grams);
• One hundred grams of vegetable or ghee;
• Tomato paste (four to five tablespoons);
• Spices and salt.
Cooking method:
Buckwheat is washed and boiled.
The chicken is washed, plucked and gutted, if necessary. Pour it with water and salt, cook until tender, periodically removing foam and excess fat. After the chicken is ready, the meat is separated from the bones and finely chopped.
Buckwheat and chicken slices are spread in a pan, poured with oil, add tomato paste and mix everything. Groats with meat should be cooked over a small fire for twenty to thirty minutes. At the end of cooking, pepper and, if necessary, are still salted.
Buckwheat porridge with minced meat
Ingredients:
• Three hundred grams of buckwheat;
• Vegetable oil - one hundred grams;
• Two hundred grams of minced meat;
• Onions - 3-4;
• Carrot - 2;
• Water.
Cooking method:
Heat oil in a frying pan, add onion rings, chopped carrots. All ingredients are passaged.
Add minced meat to the fried vegetables and fry for another fifteen minutes on low gas.
Water is added to the minced meat and left to stew.
I wash the buckwheat and spread it on the prepared minced meat. Pour water and stew until the cereals are ready.
Buckwheat porridge with meat and mushrooms.
Ingredients:
• Half a kilogram of buckwheat;
• Beef pulp - four hundred grams;
• Two hundred grams of mushrooms;
• Onion - 2;
• Two carrots;
• One liter of water;
• Seasonings, salt.
Cooking method:
Beef is cut into medium-sized pieces, finely chopped onions, carrots are passed on a grater. Vegetables are fried in a pan with butter. Then add chopped mushrooms and stew a little more.
In another pan, fry the beef until browned, then pour one liter of boiling water, close the lid and leave to simmer until cooked.
Buckwheat is washed, first lightly fried in a dry frying pan.
Then the cereal is added to the beef, pepper and salted. Close the lid and stew. Ten minutes later, add passivated vegetables, fried mushrooms, chopped herbs, seasonings. Stir and leave to simmer on low gas until tender.
Buckwheat porridge with meat - tricks and tips
• Buckwheat groats should be thoroughly washed under running cold water before boiling.
• To make buckwheat friable, it can be fried in a pan, and only then add to the meat, add water and stew. So the dish will turn out in its own juice and tastier.
• The meat should be cut into small pieces across the fibers.
