Juicy, fragrant, delicious and presentable! Familiar ingredients, cooked a bit on-a new and with small nuances. Feel free to treat your guests to such a dish. They will be delighted with this yummy, and say that it is a restaurant dish. Try to cook - you will like it!
Very often I do not boil buckwheat, and soaked overnight, and in the morning it only needs to warm up. Store this soaked in water buckwheat can be refrigerated for several days.
And so, if necessary, wash buckwheat and pour cold drinking water. Put the container in the refrigerator.
Prepare the products. Wash and dry the beef. Peel onions and carrots.
Onions cut into half rings. Heat a small amount of oil in a frying pan and fry the onion until soft.
Add grated on" Korean " grater carrots. Fry together with onions.
Drain the excess water from the buckwheat and put the grits to the roast.
Stir and fry for a couple of minutes, evaporating excess moisture. Salt and pepper to taste, I used black pepper.
A piece of meat cut with the as book. Salt and pepper with pink pepper on the inside. Put the filling on the meat.
Close the book.
Add salt, pepper and olive oil. Gently wrap in parchment. I came across a baking paper ugly quality, so I spread the meat on it just before baking. With a good quality paper to put meat on the paper. Wrap the parchment.
And two layers of foil.
Preheat oven to maximum temperature. Put the pan with the dish in the oven and bake for 30 minutes at 250°C, then reduce the heat to 140°C and bake for another 60 minutes. To turn on the oven. You can leave the meat in the oven for a while or serve immediately.
Unfold the meat and remove the paper.
Fragrant, tender and very tasty meat dish is ready!
Serve with salad and fresh vegetables. Bon appetit!