One, two, three, buckwheat with meat, come out! The spontaneously invented reader represents the best way possible for popular methods of cooking exceptionally tasty porridge obtained in a frying pan, in the oven, or with the help of “smart” modern technology.

Buckwheat stewed with meat in a pan

This is perhaps the most popular and most sought-after dish, with which we most often indulge our family. The reason for this is the simplicity of cooking.

Ingredients Composition:

  • butter (melted, creamy or olive);
  • pork belly - 500 g;
  • turnip onion - 1 pc.;
  • buckwheat - 500 g;
  • carrots - 1 pc.;
  • spices (pepper, salt), spices.

To cook buckwheat with meat the most delicious and appetizing, lightly fry the grains in a dry and well-heated pan.

See how friable and fragrant every grain of created food will become!

Cooking method:

  1. We sort through the grain, discarding extraneous inclusions. Rinse thoroughly under a water stream, placing the cereal in a colander.
  2. When the last drops are draining, we dry the buckwheat with disposable towels, put it on a hot pan. Fry for up to three minutes over medium heat.
  3. Continuously mix the grains. The main thing that we need at this stage is not to over-heat the product, otherwise the finished dish will be bitter and will not get the desired flavor.
  4. We process pork. By the way, beef (sirloin tenderloin), rabbit meat or chicken without bones will be an equally excellent option. So, divide the brisket into small portions. Fry quickly over high heat until the meat is lightly browned.
  5. Separately, we pass until softly chopped onion half rings, grated carrots.
  6. We combine the meat and vegetable compositions in a thick-bottomed pan, pour a liter of boiling water, simmer closed for 20 minutes, seasoning the products with salt and pepper.
  7. Add buckwheat, laurel leaf. To taste, season the hops suneli, put the basil. Mix everything, cook under a lid on a quiet fire. Croup should increase three times in volume, having absorbed almost all the liquid.

After buckwheat stewed with meat in a pan, plenty of infusion, serve the dish to the table.

How to make in a slow cooker

Build a buckwheat recipe in a slow cooker to help arrange the cooking process, which occurs almost without our participation. Do not have time to get hungry seriously, as the device "gives out" the most wonderful dish!

Necessary components:

  • lean oil;
  • fat beef - 500 g;
  • cloves of garlic - 5 pcs.;
  • onions - 2 heads;
  • carrots - 1 pc.;
  • buckwheat - 200 g;
  • tomato juice - 150 ml;
  • filtered water - 200 ml;
  • salt pepper.

Step-by-step preparation:

  1. Pour vegetable oil (from 50 ml) into the bowl of the appliance. We select the program "Frying", turn on the unit, setting the cooking time 30 minutes. We warm the composition.
  2. In the meantime, peel and rinse the vegetables, chop the onion in strips, carrots in strips. We spread the mass in the capacity of the unit, passée 6 minutes in the open.
  3. We process a piece of meat, divide into portions, attach to vegetables. Fry a quarter of an hour, constantly stirring.
  4. Pour ½ cup of certainly hot drinking water, simmer foods until the end of the selected regime.
  5. We sort out the cereals, rinse, dry, add to the meat composition. Level the placed buckwheat layer.
  6. Season the products with salt and pepper, add 200 ml of water. We continue the process already under the cover.
  7. We open the slow cooker 15 minutes before the end of cooking, place the garlic cloves freed from the husk, deepen them with a spoon in the porridge. Cooking further in the same mode. Https: //www.youtube.com/watch? V = GgAF1znEOW8

We open the device, mix the contents of the pan, serve a delicious dish to the table.

Read also:how to cook buckwheat in water

Potted in the oven

The presented recipe confirms once again how good and flavorful buckwheat porridge with meat is in the oven. The cooking method is as close as possible to a delicious dish from a Russian oven.

Product Composition:

  • butter (30 g) and sunflower oil (30 ml);
  • chicken fillet - 600 g;
  • fresh pumpkin - 400 g;
  • buckwheat - 200 g;
  • drinking water - up to 200 ml;
  • salt, spices.

Cooking Method:

  1. We sort through the grain, remove all garbage and dark grains. We process the product in a known manner, by calcining buckwheat in a dry, highly heated pan.
  2. We free the pumpkin from the peel and seeds, chop the pulp into small cubes, fry in oil (use both types) until half-cooked.
  3. Separate the chicken meat from the bones and the skin, cut into portions, fry in a separate bowl until light brown.
  4. We fill the pots. We distribute buckwheat groats in containers, then we arrange portions of appetizing meat. Finish the assembly with golden pieces of pumpkin.
  5. We fill the pottery to ¾ volume with drinking water, close it, set it on a baking sheet, send it to the oven for an hour (180 ° C).
  6. We get the pots from the oven. In order for the dish to acquire the finished and most vivid flavoring bouquet, put in each container a piece of butter, close the dishes, leave for 15 minutes to infuse.

Now you can enjoy the aroma of food according to an old recipe!

Buckwheat meat sauce

Loose cereal will gain an unrivaled taste if designed in its original seasoning. How to prepare tender gravy for buckwheat, now we find out!

The list of components:

  • butter (butter and sunflower) - 70 g;
  • beef - 500 g;
  • vodka - 20 ml;
  • onions - 2 heads;
  • sifted flour - 60 g;
  • buckwheat - 250 g;
  • drinking water - up to 500 ml;
  • salt, pepper, dry herbs.

Order of preparation:

  1. We clean fresh meat well, rinse thoroughly, divide into portions.
  2. We put the pieces in a thick-walled pan or pan with high sides.Pour 250 ml of filtered, freshly boiled water. Season the composition with salt, pepper and favorite spices. Add up to 50 g of cream fat, simmer the product for up to 40 minutes over low heat.
  3. We get the beef after the specified time, fry in a separate bowl in sunflower oil, along with chopped onion half rings.
  4. When the pieces of meat acquire a rosy hue, we send the whole mass to gravy. We attach the required amount of alcohol.
  5. We spread flour on a dry frying pan, heat to a golden hue. Constantly mixing the bulk product, pour 250 ml of cold water. To obtain a homogeneous composition, break all the lumps.
  6. We combine the cooked flour mixture with the meat component, again we mix everything thoroughly, simmer in gravy for 15 minutes in a closed form at a minimum heat.
  7. Boil the prepared buckwheat. So that it does not turn out to be viscous, it is tasty and moderately friable, we will certainly observe the following proportion of cereals and liquid: one part of buckwheat and two portions of water.

Serve the dish. We spread a hill of flavorful porridge in portioned dishes, place meat sauce for buckwheat on top.

It is interesting:buckwheat with minced meat - recipe

Cooking in a cauldron

Buckwheat in pots is a miracle as good - no doubt! However, if we cook in a cauldron, we get a meal with no less bright and rich taste, created by the special “structure” of dishes.

Required Products:

  • lean oil;
  • chicken legs / hips - 4 pcs.;
  • buckwheat - 800 g;
  • turnip onion - 5 pcs.;
  • sweet carrots - 3 pcs.;
  • Zira, salt, pepper - use by preference.

Cooking sequence:

  1. Carefully process the parts of the bird, removing the remains of feathers and down. To obtain a delicious dish, we use a cauldron that is suitable in volume. Otherwise, we adjust the number of dish ingredients.
  2. Pour aromatic oil into the container, heat it strongly, throw pieces of meat into the red-hot fat (carefully so as not to get burns from hot spray). Fry the parts, periodically turning, until rosy.
  3. Add the finely chopped onion freed from the husk. Continue cooking until the vegetable is soft and the oil bubbles transparent. At this point, attach the carrots chopped into strips. Fry for another 5 minutes.
  4. Season the composition with salt and a pinch of zira, pour out pre-prepared buckwheat. Pour in drinking water in an amount exceeding by 2 fingers the composition of the mass placed in the cauldron.
  5. Boil the food. If the cereal is almost ready, but there is still liquid in the dishes, increase the heat, evaporate all the moisture.

Serve hot appetizer.

With mushrooms

And who doesn’t like aromatic food, when it contains pieces of champignons or attractive hats of “forest meat”. So sometimes called mushrooms. In combination with buckwheat, a luxurious food “duet” is obtained!

Required Components:

  • tender pork - 600 g;
  • buckwheat - 300 g;
  • sour cream - from 200 g;
  • champignons (another type of mushroom) - 400 g;
  • salt, spices, spices.

Cooking process:

  1. We clean the mushrooms from debris (remove the legs), thoroughly rinse, dry and cut into large pieces. We leave small hats intact. We never hold spore organisms for long in a liquid: they quickly absorb moisture, which dramatically affects the taste and aroma of the product.
  2. We lay on the bottom of a glass or ceramic form a layer of pre-processed and portioned meat. Season with salt and pepper.
  3. On pieces of pork we have washed and dried cereals.
  4. Level the grain, place the prepared mushrooms on top, covering them with buckwheat. Fill the composition with filtered water.
  5. We complete the assembly of the dish with a layer of homemade sour cream. The beauty turned out fabulous, already drooling!
  6. We send containers with our yummy for 50 minutes to the oven, heated to 200 ° C.

We spread hot food in portioned plates, enjoy the wonderful taste.

Unusual recipe for pilaf

Not every restaurant chef knows how to cook a dish from such a product, non-traditional for Asian cuisine, like buckwheat. But we will succeed!

Ingredients Used:

  • butter and sunflower oil - 50 g and 100 ml, respectively;
  • high-quality meat (fillet and ribs) - 500 g of each type;
  • buckwheat - 1 kg;
  • onions - 300 g;
  • carrots - 300 g;
  • garlic cloves - 1 whole head;
  • salt, pepper (black fresh grinding).

Cooking:

  1. We process meat. We chop the ribs into pieces, cut the fillet in large portions.
  2. We clean the vegetables, chop the carrots with a long straw, onions - in half rings.
  3. As utensils, we use the same cauldron, a thick-bottomed frying pan with tall sides or a convenient pan. We heat the container with the poured oil to a hot state. Spread the ribs, fry over high heat. The meat should never be stewed!
  4. We get the golden pieces, in their place we send portions of pulp. We continue cooking in the same mode until the product is golden, then we remove it, attach it to the ribs.
  5. Throw chopped onions into boiling fat, pass until transparent, then replace with carrot straws. Fry for another 5 minutes.
  6. We return the golden meat to the pan until it has been “pulled away” by our home-made, long-glancing at the seductively mouth-watering pieces.
  7. Pour into the dishes 1 liter of purified water (in no case from the tap!). We place the head of garlic in the center, on top we place the pre-processed buckwheat.
  8. Do not forget about salt, spices and spices.

We cook an unusual pilaf until crumbly "ripeness" of each grain.
Have you seen how good, how fragrant and attractive buckwheat with meat is? If someone has recently doubted the excellent taste of any dish made from healthy grains, today you need to hurry. Think about how many years have passed without taking this truly healing product!

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