Buckwheat with Meat and Mushrooms Recipe
A wonderful dish that will appeal even to those who do not like buckwheat porridge. Buckwheat porridge in a slow cooker turns out to be more crumbly and juicy. If you have a slow cooker, be sure to try to cook buckwheat according to this recipe. You like it.
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare all the necessary products: buckwheat, meat, mushrooms, spices, onions, vegetable oil.
  2. Peel and finely chop the onion.
  3. Add 2 tablespoons of vegetable oil to the bowl of the slow cooker and turn on the “FRYING” mode of meat for 40 minutes. Fry the onion in preheated oil. Fry the onion under the lid in a slow cooker until golden brown.
  4. Cut the meat into small pieces, removing excess fat and streaks from them.
  5. Add the chopped meat to the onion and fry with the lid closed for fifteen minutes.
  6. Wash the mushrooms and cut them into plates.
  7. Then add the mushrooms, paprika, salt and pepper. Instead of mushrooms, you can use any other fresh or frozen mushrooms. Fry under a closed lid until the end of the “FRYING” mode. Meat and mushrooms should be fried under a closed lid so that the juice does not evaporate, from which buckwheat porridge will be prepared in the future. The more juice you get, the tastier and more fragrant the buckwheat porridge will turn out.
  8. At the end of the “Frying” mode, add broth or hot water in an amount sufficient to cover all the products. Set the “Pilaf” mode, the cooking time is 1 hour. Or simmer on the stove with the lid closed until cooked.
  9. Buckwheat porridge turns out delicious, fragrant, melts in the mouth.
  10. Bon appetit.
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