Meat

Buckwheat Stew


Buckwheat Stew Ingredients

Main Products:

  1. Pork 500 grams
  2. Buckwheat groats 1 cup
  3. Onion 2 pieces
  4. Carrot 1 piece
  5. Purified water 2.5 cups
  6. Vegetable oil 2-3 tablespoons
  7. Butter to taste and desire
  8. Tomato paste 1 tablespoon

Spice:

  1. Laurel leaf to taste
  2. Salt to taste
  3. Black pepper to taste
  4. A mixture of dried herbs for meat to taste
  • Main ingredients: Pork, Butter, Buckwheat
  • Serving 6 servings
  • World Cuisine

Inventory:

Deep frying pan with a lid (cauldron or roaster), glass (capacity 240 milliliters), kitchen knife - 2 pieces, cutting board - 2 pieces, paper kitchen towels, colander, grater, stove, tablespoon, kitchen spatula, plate.

Cooking stew with buckwheat:

Step 1: prepare meat and vegetables.


To get started, take a piece of fresh pork tenderloin or pulp, thoroughly rinse it under a stream of 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 chopping the carcass. After that, we cut this product with medium pieces of arbitrary shape, straws or cubes of size from 1.5 to 2 centimeters.
Then, using a clean kitchen knife, peel the desired vegetables. We wash them, dry them and grind them on a new kitchen board. We chop the onion into cubes, rings, half rings or quarters 1 cm in size or thickness, and chop the carrots on a fine grater.

Step 2: stew meat and vegetables.


Next, put on a medium fire a deep cauldron, a roasting pan or a frying pan and pour in the right amount of vegetable oil. As soon as it is hot, we send the pieces of pork into hot fat and fry them until a light brown crust is formed, periodically stirring with a kitchen spatula.
After about 10 minutes, or when the meat is browned, shift the onions with carrots to it and cook them together 5 minutes until the vegetables are soft and golden.
Then season everything to taste with salt, a bay leaf, black pepper, a mixture of dried herbs, tomato paste and half a glass of purified water.
We mix the ingredients to a homogeneous consistency, cover with a lid so that a small gap remains, and simmer the meat for 15 minutes almost to complete readiness and evaporation of the liquid.

Step 3: prepare buckwheat.


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

Step 4: stew the meat with buckwheat.


As soon as the meat tissue softens, pour the already slightly dried buckwheat into the pan and fill the ingredients with purified water so that it is 2 fingers above the cereal level.

Mix everything again, taste it and, if necessary, add more spices with salt. Then 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 the buckwheat is about 15-20 minutes.

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

Step 5: serve the stew with buckwheat.


After cooking, the stew with buckwheat insists a little so that the porridge is steamed more. Then laid out in portions on plates and served to the table as a second main dish. In addition to this yummy, you can offer fresh, salted or pickled vegetables or salads. Enjoy delicious, simple cooking!
Enjoy your meal!

Recipe Tips:

- instead of pork, you can use any other types of meat, but do not forget that they are stewed until ready 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, along with onions and meat, stew finely chopped carrots and salad peppers;

- an excellent substitute for tomato paste - fresh or canned juice from tomatoes;

- a set of spices is not fundamental, put any that are suitable for cooking meat or poultry dishes, the main thing is that they will come to you!