Meat

Buckwheat with minced meat


Ingredients for making buckwheat with minced meat

  1. Buckwheat (groats) 1 cup
  2. Minced meat "Assorted" (pork and beef) 300-400 grams
  3. Carrot 1 piece
  4. Onion 1 piece
  5. 2 cloves of garlic
  6. Tomato paste 1-2 tablespoons
  7. Purified water 2 cups
  8. Vegetable oil as needed
  9. Laurel leaf (ground) to taste
  10. Salt to taste
  • Main ingredients: Beef, Pork, Onions, Carrots, Garlic, Buckwheat
  • Portion2-3
  • World Cuisine

Inventory:

A kitchen towel, a glass (capacity 240 milliliters), a tablespoon, a silicone spatula, a kitchen knife, a cutting board, a garlic press, a bowl, a deep bowl, a stove, a frying pan, a bowl - 2 pieces, a grater, a deep non-stick pan with a lid (capacity 3 liters), serving plate.

Cooking buckwheat with minced meat:

Step 1: prepare buckwheat.


This dish will remind you of your student years when you wanted something tasty, satisfying, and at the same time, quickly preparing. First of all, we cover the tabletop with a kitchen towel, put buckwheat on it and sort it out, removing any kind of rubbish, for example, small pebbles or husks.

Then we transfer it to a deep bowl, fill it with ordinary running water, rinse thoroughly, throw it into a colander and leave it on it 5-7 minutesto glass excess fluid.

Then put on a moderate fire a dry frying pan and after 2-3 minuteswhen its bottom is well heated, we spread the already slightly dried buckwheat there. A few minutes we warm it without oil, constantly stirring with a wooden or silicone kitchen spatula, due to this process the porridge will turn out to be more friable in the future. After this, pour the hot grains into a clean, not very deep dish, so that they lay in a layer no more than 1 centimeter, and put them aside before use.

Step 2: prepare the rest of the ingredients.


Now, using a sharp kitchen knife, peel onions, carrots and garlic. We wash the vegetables under trickles of cold running water, dry them with paper kitchen towels and continue the preparation. We squeeze out the cloves through a special press into a small bowl.

Put the onion with carrots in turn onto a chopping board and chop. We chop the first with cubes, straws or half rings up to 5-6 millimeters thick, and the second we chop on a medium or large grater. Then we put on the countertop a deep bowl with fresh minced meat, the remaining ingredients that will be needed to prepare the dish, and proceed to the next step.

Step 3: stew vegetables with meat.


We send to the medium heat a voluminous frying pan, wok, cauldron or, as in our version, a deep non-stick pan with a thick bottom and pour a few tablespoons of vegetable oil into it. After a few minutes, when the fat warms up, dip the chopped onion into it and simmer the vegetable 2 minutes to transparency.
Then we add chopped carrots to it and cook them together until soft, as well as a tender golden crust, about 3-4 minutes. After that we send forcemeat to the saucepan. At first he will put in a lot of juice, but after 5-6 minutes moisture evaporates and meat starts to fry slightly, so it worth breaking up into small piecesso that you do not get one solid lump in the form of a huge cutlet.

Step 4: bring the dish to full readiness.


As soon as the mincemeat changes its color from pink to gray and begins to roast on the sag, season it to taste with salt and a ground leaf of laurel. Pour dried buckwheat into the pan, put a little tomato paste, mix everything thoroughly and fill it with purified water 1:2. It is advisable not to overdo it with the liquidso that the porridge turns out to be friable and truly tasty, it is worth observing the proportions! We taste the mixture and, if necessary, add more spices.
We bring the water to a boil and immediately after that we reduce the fire to the smallest level. We cover the saucepan with a lid so that there are no gaps, and cook the dish until almost ready, that is 15 minutes.
Then we season the buckwheat with garlic squeezed out through a press, mix everything again until a homogeneous consistency and stand on the stove in a covered form 5 minutes. Then turn off the stove and insist on the dish 3-4 minutes either a little longer, from this it will turn out even more saturated. Then we lay it out in portions on plates and serve to the table.

Step 5: serve the buckwheat with minced meat.


Buckwheat with minced meat is served hot as the second main dish, which is served in portions on plates, optionally decorating each with a sprig of greens, for example, dill, parsley or cilantro. As a complement to this yummy, you can offer a salad of fresh vegetables, pickles, marinades, as well as sauces based on sour cream, cream or mayonnaise. The porridge tastes sour-salty, with a pronounced aroma of meat, vegetables, a delicate touch of tomato paste and garlic. Enjoy it!
Enjoy your meal!

Recipe Tips:

- an alternative to vegetable oil - cream, minced meat "Assorted" - any other, for example, from chicken, turkey, pure pork or beef, purified water - vegetable broth, and ground laurel - whole dried leaves of this plant;

- a set of spices is standard, but not essential, if desired, use any other spices that season dishes from cereals or meat;

- It is better to purchase minced meat from trusted suppliers, it is desirable that it is fresh, with a minimum amount of liquid. You can also cook it yourself by scrolling beef or pork cleaned from films, bones, and also tendons through a meat grinder;

- some hostesses wrap the cooked porridge in a thick towel or blanket for 20-30 minutes for evaporation, that is, complete evaporation of moisture;

- mostly buckwheat is poured with cold water, although you can use boiling water to achieve the result more quickly, but in this case the dish will be cooked 3-5 minutes longer.