To make the dish really tasty, you need to choose the stew correctly. It is better to buy a premium product, one that is manufactured according to GOST. Otherwise, you risk opening a jar and see only liquid and a few pieces of meat with tendons or ground offal inside.

You can simply boil buckwheat and add the stew directly from the can, but such a dish, although it will be hearty, is unlikely to be very tasty. But during the time that buckwheat is cooked, you can prepare a special dressing that will help you make your dish a real culinary masterpiece.

To do this, you will need:

• buckwheat groats - 1 cup
• meat stew - 1 can (340 g)
• onions - 1 pc.
• carrots - 1 small vegetable
• butter - 10 g
• fresh greens
• garlic - 1 clove
• black pepper, salt

Buckwheat Porridge Recipe with Gravy

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How to cook buckwheat porridge with stew

Rinse buckwheat, put in a pan, pour 2 cups of water and set to boil. When the water boils, reduce the heat to a minimum and continue to cook buckwheat porridge for another 20 minutes.

While the buckwheat is boiling, peel the onions and carrots. Chop the onion finely, and grate the carrots on a coarse grater. Open the can of stew. As a rule, there is always a layer of frozen fat on top of it, it can also be used to correctly prepare this delicious dish and give it an additional aroma. Gently remove the fat with a spoon and put on a hot frying pan, add butter to it. Melt everything, wait a bit for the liquid to evaporate from the oil and the one that got along with the fat.

Fry the onion in a pan, it should not be overcooked - bring it to a transparent state and put the carrots in the pan. Mix everything and continue to fry, stirring, for another 3-4 minutes. Then put the stew from the jar in the pan and mash it with a fork or spoon so that there are no large pieces. Pepper the contents of the pan. Fry it all together for another 5 minutes.

A good addition to this dish will be fresh vegetables - coarsely chopped tomato or slices of cucumber, lightly sprinkled with salt

Finely chop the fresh herbs and a clove of garlic, put it all in a frying pan, mix and remove it from the stove, close the lid so that the meat is saturated with the aromas of herbs and garlic. When the buckwheat is cooked, add the contents of the pan to the pan and mix it well. Try on salt, add salt if necessary. Your delicious and hearty whip up dinner is ready!

First you need to cut the meat into medium pieces. For this kind of stew, use fatty meat so that the finished dish does not turn out to be dry and fresh. You can take pork with sebaceous layers, chicken. This time I have a fat duck breast.

Rinse the peeled onions with carrots. Chop the onion in half rings or cubes. Thinly chop or grate the carrots.


  Pour vegetable oil (50 ml) into a well-heated pan and then send pieces of meat to it, let the fat fry. Over high heat, fry the meat until golden brown (but not until fully cooked). If you fry the meat over low heat, all the juices will flow out of it and the slices will turn out to taste dry.


  To the fried meat, send the carrots with onions and cook for about 5 minutes. Now put salt, black pepper and bay leaf in a pan. Stir the meat and remove from the stove.


  Rinse buckwheat with cold water, fold to a sieve.


  Sterilize jars in advance, cover the lids with boiling water. Start filling cans with meat and cereal. At the bottom of the jars, put a few tablespoons of meat, a bay leaf.


  Divide the groats into 2 parts and fill them in jars in portions, alternating with meat.


  It is important to remember when filling buckets with buckwheat that it increases quite well in size when cooking. Tamp the buckwheat with a spoon.


  Cook in advance meat or and fill it in jars. Instead of broth, you can use ordinary water or dilute a meat broth in water.


  Lids tighten jars of stewed ingredients.


  Prepare a deep pan to sterilize the stew. Put a towel on the bottom, place the cans on top and fill the neck of the cans with warm water. Sterilize for 3 hours, avoiding strong boiling water.


  Put the prepared stew upside down and cover with a towel. Store the cooled workpiece in a cool pantry.


Regards, Elby

In order to cook buckwheat porridge as a second hot dish for lunch, I took a ready-made store-piece lump stew. The water used for cooking should be boiled, you can take it from the kettle.

So, everything necessary for cooking buckwheat porridge is prepared. It remains to prepare a suitable deep frying pan with a lid, chopping board, grater, knife, wooden spatula. First of all, I clean vegetables for buckwheat porridge. I peel off the onion, peel from the carrot. I proceed to chop vegetable ingredients. I rub carrots, and onions - finely chopped.

Next, pour vegetable oil into a suitable frying pan. I warm it, and then transfer the vegetables chopped for the dish into the pan. With a spatula or spoon, immediately mix the vegetable slices. On low heat I pass the carrots and onions.

In parallel, I am inspecting buckwheat. Black grains are sometimes found in this croup. It depends, probably, on the cereal producer too. I came across not very high-quality buckwheat. I had to remove a lot of such black grains. But it doesn’t matter.

Meanwhile, the vegetables in the pan became necessary softness. You can add canned meat to them. Frozen fat, which is in the stew, should completely melt in a pan.

And while the fat melts, I wash the prepared buckwheat groats very carefully under cool running water. Then I transfer the washed buckwheat to the pan for vegetables and stew.

Do not forget the ingredients in the pan season to taste with salt. Since the meat stew is already salty, it’s important not to overdo it with the amount of salt.

Buckwheat, stew and vegetables are poured with boiled water. One glass will be enough to make buckwheat porridge of the desired viscosity. I cover the pan with the ingredients. I stew porridge in a pan for about 20-25 minutes. Adjust the fire yourself. Water should evaporate gradually in the porridge.

Soldier porridge - a dish made from meat and cereals. It is believed that the soldier's porridge appeared during the time of Suvorov. He suggested mixing all the cereals that the soldiers had left and boiling them with the remains of meat and fat.

More often, the dish is cooked with stew, because it is quick, convenient and canned food is stored longer in traveling conditions. The most popular cereals in the recipe are buckwheat, millet and pearl barley. To make porridge, you need few foods and a little time.

Soldier porridge is popular today. On Victory Day, field kitchens are organized in many cities, where everyone is treated to a real soldier's dish. Departures to the cottage, a hike to nature and relaxation in the mountains are marked by a feast with the preparation of soldier's porridge on fire. Fragrant, hearty porridge with stew can be cooked at home.

Buckwheat porridge with stew

Buckwheat is one of the most popular. On the basis of buckwheat, soups, side dishes and even pastries are brewed. Soldier porridge with buckwheat is hearty, aromatic and tasty.

To make porridge in the field, you need to cook it in a cauldron, a pan with thick walls or a deep, heavy saucepan.

Cooking takes 45-50 minutes.

Ingredients:

• buckwheat - 1 glass;
• stew - 1 can;
• carrots - 1 pc;
• boiling water - 2 glasses;
• onion - 1 pc;
• salt.

Cooking:

1. Cut the onion into quarters of the rings.
2. Cut the carrots into strips.
3. Open the can of stew and remove the top fat.
4. Heat the cauldron. Put fat in a hot saucepan.
5. Fat the onion until translucent.
6. Put the carrots in the onion and fry the vegetables until smooth.
7. Put the stew in the stewpan and fry until the liquid has completely evaporated.
8. Pour buckwheat into the stewpan.
9. Pour in boiling water and mix the ingredients. Salt to taste.
10. Boil the porridge over low heat until cooked.

Barley porridge with stew

Another popular recipe for army porridge is stew with barley. Hearty, aromatic porridge was Peter's 1 favorite dish. Barley with stew can be cooked at the cottage, on a camping trip, fishing or at home in a cauldron. Before making soldier's porridge from pearl barley, cereals must be soaked in warm water for 4-5 hours.

Ingredients:

• pearl barley - 1 cup;
• stew - 1 can;
• boiling water - 2.5-3 glasses;
• onion - 1 pc;
• carrots - 1 pc;
• garlic - 2 cloves;
• salt to taste;
• pepper to taste;
• bay leaf.

Cooking:

1. Pour the cereal with water and put a cauldron on fire. Bring to a boil, reduce heat and simmer for 20 minutes.
2. Open the can of stew, remove the fat.
3. Put the pan on the fire, put the canned fat.
4. Chop the onion finely.
5. Grate the carrots or chop with a knife into a small straw.
6. Put the onions in the pan and sauté until rosy.
7. Add the carrots to the pan and fry the vegetables together until half cooked.
8. Chop the garlic.
9. Put the stew and garlic in the pan.
10. Stir the ingredients in a pan, salt, add pepper and bay leaf.
11. Stew the ingredients, stirring with a spatula until the liquid evaporates.
12. Transfer the contents of the pan to the cauldron with pearl barley, mix, cover and simmer the porridge for 20 minutes over medium heat.
13. Turn off the heat, cover the cauldron with a thick towel and let it stand for 20-25 minutes.

Millet porridge with stew

Soldier's millet porridge is a tasty dish that can be prepared not only in nature, but also at home for lunch or early dinner. Porridge cooked on fire in a pot produces a special aroma and taste, which is why millet is very popular in hiking, fishing and hunting.

Cooking time 1 hour.

Ingredients:

• millet - 1 glass;
• stew - 1 can;
• water - 2 l;
• egg - 3 pcs;
• onion - 1 pc;
• parsley - 1 bunch;
• butter - 100 gr;
• salt;
• pepper.

Cooking:

1. Rinse millet thoroughly and cook in salted water.
2. Finely chop the onion and fry in a pan until rosy.
3. Beat eggs in a bowl.
4. Grind the parsley.
5. Put a cauldron with porridge on a fire, pour in beaten eggs, add chopped herbs, pepper and salt.
6. Put the stew in a cauldron and mix the ingredients thoroughly.
7. Put butter on top, cover the cauldron with a lid and simmer the porridge over low heat until cooked.

Buckwheat with stew is usually prepared in the field: hiking, fishing, mass military events. At home, this wonderful dish can be diversified and made a real culinary masterpiece. My recipe, of course, does not claim to be the title of genius, but at the same time it is an easy way to make delicious buckwheat with meat.

Boil buckwheat until cooked in accordance with the instructions on the packet. It is prepared almost like all cereals: 1 part washed buckwheat for 2 parts boiling water.

While boiling buckwheat, you can do the rest. Onion cut into half rings.

Heat vegetable oil in a pan and fry onions.