Buckwheat porridge with meat. Find out the best recipes for cooking buckwheat porridge with meat in a pan, oven, slow cooker

26.08.2019 Fish dishes

As you know, Buckwheat is the queen of cereals, and our dish will have a truly royal taste! Incredibly juicy, very aromatic, delicate and fantastically tasty boiled buckwheat with slices fried until golden brown, juicy tender beef and golden spicy vegetables. Drooling like this buckwheat is tasty and healthy. One of the advantages of buckwheat is its quick preparation and high nutritional value, therefore it is recommended for frequent consumption by both children and adults and the elderly. And if you cook buckwheat with meat and vegetables, then you can allegorically call the dish “Buckwheat pilaf”.

To prepare juicy and tasty buckwheat with vegetables, we need directly buckwheat groats, fresh vegetables and a solid piece of quality beef at your discretion.

Prepare the vegetables by peeling and chopping the onion at random, and grating the carrots (I prefer to use a grater for Korean carrots, a larger shredder is obtained and the carrots perfectly retain their shape and taste during heat treatment, and do not disintegrate).

We prepare the meat by thoroughly rinsing it under cold water and drying it, then we cut the beef into small pieces and prepare it for frying.

In a wide saucepan or frying pan in hot oil, fry the chopped onion until half cooked (abundant aroma and light golden crust) for about 5 minutes;

Add meat pieces to the onion, and fry everything over moderate heat until a well-browned state for about 5 -7 minutes, add oil if necessary;

Add chopped carrots and stew everything together, thoroughly stirring the roasting mass from all sides, preventing the onion from burning. After 5 minutes, salt, pepper to taste and add 1.5 cups of hot vegetable broth or water, and now we put out everything, letting the mass boil and taste everything with salt / spices.
So to speak, we are preparing a delicious broth for the royal porridge, and it should be very rich in flavors.

Separately in a frying pan, fry buckwheat, washed under running water, in butter
(I fried without oil .... it turned out just as tasty, and not so greasy) until the liquid completely evaporated and the oil dissolved. It is necessary to fry on minimal heat, so to speak, dry it. It is the process of drying buckwheat that makes the finished dish incredibly tasty, and the buckwheat itself is crumbly.

Pour the fried buckwheat groats to the finished meat-and-vegetable broth, carefully, without stirring anything, and add 1 more glass of hot broth or water. A few cloves or a whole head of garlic will be very useful in this dish, put it boldly and a lot. We bring everything to a boil, and cook buckwheat pilaf.

Cook for 3 - 5 minutes over high heat without covering, letting the mass boil well and seethe like a volcano. Thus, excess moisture is removed. Then cover with a lid and cook for another 5 - 10 minutes on low heat. Next, we put the porridge on the minimum heat, and it is empty, and it rebukes and ripens a little more. The total cooking time for buckwheat should not exceed 20 minutes. It is important to let the porridge brew hot (for this, it is "wrapped" in kitchen towels and wrapped in something else warm and left to languish for an hour or more. That's when you get the real queen of cereals - royal buckwheat meat porridge!) Or just simmer it in oven at 60 - 80 degrees for about 30 minutes and leave to cool.

Serve with dinner, or both with and Bon appetit!

INGREDIENTS:

Buckwheat 2 cups
Broth or water 3 ½ cups (4)
Meat 400 gr. beef
Carrots 2 pcs.
Bow 2 pcs. large
Vegetable oil for frying
Butter 2 tablespoons
Salt / spice to taste

Step 1: prepare the meat and vegetables.

To begin with, take a piece of fresh pork tenderloin or pulp, rinse it thoroughly under cold running water and dry it with paper kitchen towels. Then we spread it on a cutting board and cut off the film, veins, and also small bones from the meat, which very often remain on it after cutting the carcass. After that, we cut this product into medium pieces of arbitrary shape, straws or cubes of the size from 1.5 to 2 centimeters.

Then, using a clean kitchen knife, peel the vegetables you want. We wash them, dry them and grind them on a new kitchen board. Chop the onion into cubes, rings, half rings or quarters the size or thickness of 1 centimeter, and chop the carrots on a fine grater.

Step 2: stew meat and vegetables.

Then we put a deep cauldron, brazier or frying pan on medium heat and pour in the required amount of vegetable oil. As soon as it gets hot, put the pieces of pork in hot fat and fry them until a light brown crust forms, stirring occasionally with a kitchen spatula.

After about 10 minutes or when the meat is browned, we shift the onions and carrots to it and cook them together more 5 minutes until the vegetables are soft and golden.

Then we season everything to taste with salt, laurel leaf, ground black pepper, a mixture of dried herbs, tomato paste and half a glass of purified water.

Mix the ingredients until a homogeneous consistency, cover with a lid so that a small gap remains, and simmer the meat for 15 minutes almost to full readiness and evaporation of the liquid.

Step 3: prepare buckwheat.

In the meantime, we put buckwheat on the kitchen table and sort it out, removing any kind of dirt. Then we pour the whole grains into a colander, rinse them thoroughly under a thin stream of cold running water and leave them in the sink until use so that the excess liquid is glass.

Step 4: stew meat with buckwheat.

As soon as the meat tissues soften, pour the already slightly dried buckwheat into the pan and fill the ingredients with purified water so that it is 2 fingers above the croup.

Mix everything again, taste it and, if necessary, add more spices with salt. Then we bring the liquid to a boil, reduce the fire level to a minimum, tightly cover the pan with a lid and cook the dish until buckwheat is ready about 15-20 minutes.

Then turn off the stove. If desired, add butter to a fragrant dish, mix everything again and let it brew in a covered form 7-10 minutes... After that, we lay out the buckwheat with meat in portions on plates and serve to the table.

Step 5: Serve the buckwheat stew.

Stew with buckwheat, after cooking, insist a little so that the porridge steamed more. Then they are laid out in portions on plates and served as the second main course. As an addition to this yummy, you can offer fresh, salted or pickled vegetables or salads. Enjoy delicious food that is easy to prepare!
Bon Appetit!

Instead of pork, you can use any other types of meat, but do not forget that they are stewed almost until fully cooked for different times, for example, chicken 10 minutes, beef from about 45 minutes to 1.5 hours, depending on the age of the individual, turkey 20-25 minutes;

Very often, finely chopped carrots and salad peppers are stewed along with onions and meat;

An excellent substitute for tomato paste is fresh or canned tomato juice;

The set of spices is not essential, put any that are suitable for cooking meat or poultry dishes, the main thing is that they are nailed to you!

Calorie content: Not specified
Cooking time: Not indicated

What could be tastier than buckwheat porridge? Only buckwheat with meat! The recipe for such buckwheat turns out to be crumbly, fragrant, hearty - just what you need for a thorough meal. Especially in cold weather, when the body spends so much energy to keep warm. You can cook buckwheat with any meat - chicken, veal, pork or beef.
Ingredients:
- pork - 600-700 gr;
- carrots - 2 pcs;
- buckwheat groats - 3 glasses;
- onions - 3 pieces (medium);
- ground black pepper - 0.5 tsp;
- salt - 2 tsp. (taste);
- water - 6 glasses;
- tomato sauce - 3-4 tbsp. l;
- vegetable oil (refined) - 4 tbsp. l;
- bay leaf, spices - to taste.

Recipe with photo step by step:

Cut the peeled carrots into cubes or slices - with such cutting, they will be clearly visible in the finished dish. Or grate the carrots on a coarse grater, then the porridge will turn out to be more uniform.

Cut the onions into cubes or half rings.

Wash the meat. It is better to cut it into pieces of medium size. If you cook with beef, then it can be smaller.

In a deep saucepan or cauldron with a thick bottom, heat the vegetable oil and put the meat in it. Make a fire strong. Fry the meat for 5-7 minutes, turning so that it is browned on all sides.

Pepper the meat, season with spices and top with the carrot cubes. Cook for another 5-7 minutes, reduce heat to low.

Add onion, stir in meat and carrots. Simmer for 10 minutes over low heat, covered. The meat should be soft by this time.

Put in tomato sauce or pour in half a glass of tomato juice, warm up.

Rinse buckwheat several times under cold water. If the cereal has impurities, it must first be sorted out and then rinsed. Put buckwheat with meat and vegetables, stir.

Pour in boiling water for a glass of buckwheat and two glasses of water. We'll need six glasses of water. Let the buckwheat boil, reduce heat, cover. Cook over low heat for 20-25 minutes. Do not stir the groats, buckwheat does not like this. One has only to stir the porridge once, as the cereal becomes soft, and instead of crumbly buckwheat you get a messy porridge.

Put the finished buckwheat on plates and serve immediately. Any homemade pickles and marinades are suitable for this dish, but buckwheat with crispy

Buckwheat with meat is the most hearty version of the buckwheat dish. This cereal is recommended to be included in the diet on a regular basis. In its composition, it contains many vitamins, essential amino acids and trace elements - iron, calcium, phosphorus, copper.
For all its usefulness, buckwheat is also a very tasty product. There are many recipes for making buckwheat. These are recipes for first courses (soups), and dessert ones - jelly (more here), pancakes, pancakes. But, most often, this cereal is used in the preparation of second courses or a side dish - porridge (for example, buckwheat with meat).
Buckwheat is a versatile cereal from which you can make many useful and interesting recipes for porridge. Dishes are prepared on the stove, in a slow cooker or in the oven (for example, buckwheat porridge in pots). Like any other porridge, buckwheat can be eaten sweet, adding sugar, honey, jam, dried fruits. Moreover, its calorie content grows with each gram of sweet. You will also like the recipe for barley porridge.
In the classic form, buckwheat porridge is prepared with the addition of butter. It turns out much tastier and more satisfying if you cook it with meat. These products go well together. The dish is distinguished by its nutritional value, wonderful aroma, useful properties and excellent taste. To add variety to the menu, you can cook with a variety of meats. To your attention a recipe for buckwheat porridge with meat.

Products required for cooking buckwheat porridge:

Buckwheat - 400 gr.
Pork - 400 gr.
Onions and carrots - 150 gr.
Water - 1 l
Vegetable oil or fat - 80 gr.
Pepper, salt and other spices to taste

How to cook crumbly buckwheat porridge with meat, step by step recipe:

1. To cook buckwheat porridge with meat, you need to start by preparing the meat. Cut the pork into small portions (there is also in this recipe). You can use beef, rabbit and poultry. It is better to give preference to boneless tenderloin of meat. This will make the dish more juicy and the meat more tender.

2. Fry the meat over high heat until golden brown. For cooking, it is better to use a high-sided skillet. Meat can be fried in any fat (ghee, butter, olive oil). A combination of butter and olive oil is considered the best option.

3. Cut the onion into half rings, chop the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown.

4. Combine fried meat and vegetables.

5. Fill the meat with 1 liter of boiling water and leave to simmer under the lid for 15–20 minutes.
6. Wash the buckwheat 2–4 times. Tip: to make the porridge more aromatic, crumbly and tasty, dry the buckwheat in a pan without adding oil for 3-5 minutes. Add cereal to meat, salt and pepper.

7. As soon as the water boils, reduce the heat to low and leave the meat with buckwheat to simmer for 15 minutes. Buckwheat and meat are preferably taken in the quantities indicated in the recipe. But if you want, you can vary the proportions. It is important to remember that the finished porridge will increase in quantity by 2.5 times. The meat, on the other hand, may fry a little. Add your favorite spices to add extra flavor to the dish. You can use curry, suneli hops, basil, bay leaves.

8. Stir and, under a tightly closed lid, leave to simmer over the slowest heat. Buckwheat should absorb all the liquid.
9. Before serving, it is recommended to leave the porridge to brew under the lid.
Buckwheat with meat prepared according to this recipe turns out to be crumbly and very fragrant. Best served hot. It is perfect for breakfast and as a second course for lunch. When serving, garnish with finely chopped fresh herbs. Buckwheat porridge with meat goes well with pickles - cucumbers, tomatoes, pickled mushrooms and sauerkraut. Buckwheat with meat will be no less tasty and healthy with fresh vegetable slices.

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Hello dear readers. Much has been written and said about the benefits and taste of buckwheat. You can cook a lot of various hearty dishes from buckwheat: rich buckwheat soup, buckwheat porridge, buckwheat pancakes, but children especially like buckwheat with meat and vegetables in a cauldron. Our children are very fond of buckwheat soup and porridge, but they simply adore this dish. Hearty, tasty, aromatic. Buckwheat with meat and vegetables, also called buckwheat in a merchant's way. If you have not tried this buckwheat, I recommend cooking it. The recipe comes with step-by-step photos, so you can easily please the whole family with a hearty dinner.

We love pilaf, bulgur with chicken, but buckwheat with meat, in a special way. Preparing porridge is simple, it turns out appetizing, crumbly, incredibly aromatic and very tasty.

Greens, as opposed to, will complement the dish. In the season of fresh vegetables, fresh vegetables can be served with porridge.

Merchant-style buckwheat with beef - ingredients

Ingredients:

1.5 cups buckwheat
1 medium tomato (I have sweet pink)
300 grams of beef
0.5 paprika (I have a ratunda)
1 medium onion
1-2 medium carrots
salt and black pepper to taste
70 ml. vegetable oil
Decorating herbs (optional)

Important! Water is added to the dish at the rate of 1 glass of cereal - 2 glasses of water. Calculate the amount of water. It all depends on the amount of cereals.

You can add any herbs, spices and seasonings to your dish to your taste. You can also add garlic to the porridge.

I don't want to interrupt the taste of porridge and aromatic vegetables with additional spices, so I only use salt and pepper.

I just sprinkled the buckwheat with fresh dill, and that's it.

Buckwheat with meat and vegetables in a cauldron - a recipe with step by step photos

I will cook buckwheat with vegetables with beef. Buying beef is not a problem now. Just use soft meat. This is a scapula, "apple", "turtle". I don’t know about you, but our sellers themselves will give a good piece of fresh meat, if you ask them.

Young meat cooks quickly. You can cook buckwheat using any meat: beef, pork, turkey, chicken. With chicken, the dish is cooked even faster, but today I cook buckwheat like a merchant with beef.

It is fashionable to cook the dish in a deep frying pan, in a saucepan, in a cauldron, and even in the oven. I cook in a cauldron.

Recipe with step by step photos

1. Beef should be cut into cubes, strips, cubes. I think it doesn't matter who likes it. I cut the beef into cubes.

2. Salt, pepper the meat, stir. You don't have to do that, but my mother always did this, and I do this. This can be done by moving the meat onto a plate.

3. Pour vegetable oil into the cauldron - 70 ml. I don't add butter to the porridge. You can add butter at the end of cooking, then pour 50 ml into the cauldron. vegetable oil.

4. Heating the oil over the fire, spread the meat and fry it on both sides.

5. Meanwhile, peel the onions and carrots. I cut the carrots into cubes, you can grate them into thin strips, or grate them for Korean carrots.

I cut the onion into cubes. You can use half rings.

6. I add onions and carrots to the meat. I fry vegetables. The aroma is extraordinary!

7. Dice half the red pepper. I took a half of a red pepper, a sort of ratunda, it is juicy, fleshy, aromatic and tasty. But you can use any.

8. Remove the skin from the tomato in any convenient way. You can pour boiling water over the vegetable, and remove the skin, you can peel it with a knife like an apple.

In winter, when there are no fresh vegetables, you can use tomato paste or tomato juice.

9. Add pepper and tomato. Mix everything well. The tomato will juice right away. Let the meat stew with vegetables, just turn down the heat. If the beef is raw, simmer it, you can add a little water.

I don't add water, I have a juicy tomato. I took the tomato sweet pink, juicy. If the tomato is sour, then many housewives add a teaspoon of sugar to buckwheat with meat and vegetables. I didn't add sugar.

10. Meat, stewed with vegetables for about 20 minutes, then I try the meat, if it is soft, then you can add buckwheat, if the meat is raw, simmer it again.

11. Add buckwheat to meat and vegetables. I pre-washed the buckwheat with running water. I have 1.5 cups of buckwheat.

12. Mix the meat with buckwheat and add water. Ordinary drinking water. Add hot boiled water to speed up the boiling process.

To do this, you can boil water in a kettle. I add water at the rate of 1 cup of buckwheat and 2 cups of water.

13. After adding water and cereals, do not stir. I turn up the heat and bring it to a boil. After boiling, I turn down the heat. Carcass buckwheat over low heat.

At this stage, I add salt to taste. I don't add black pepper, I sprinkled raw meat on top of it. I don’t want to add a lot of pepper, as children love this dish and I don’t want to spoil it and make it spicy. You can add garlic, spices, and dried herbs as desired.

14. When the water has boiled away, buckwheat with meat and vegetables in a cauldron is ready. Turn off the heat, stir the cereals, cover and leave on the stove for another 10 minutes.

After that, you can serve and enjoy buckwheat like a merchant with beef. I sprinkled the porridge with fresh dill. If there is no fresh greens, then this is not necessary. And if you like greens, then you can sprinkle with cilantro, parsley, dill.

The groats are crumbly, aromatic and tasty. This dish is very popular with children and adults. It will be especially liked by those who love buckwheat. Vegetables will diversify the taste of porridge, and meat will make the dish satisfying.