Print Recipe
 The Most Delicious Buckwheat Recipe
For my family, this is the most delicious option for cooking buckwheat porridge. And buckwheat is eaten with pleasure even by those who did not like it - checked. This is not just a side dish, but an independent dish. The porridge turns out to be crumbly, fragrant, and it is prepared absolutely without water... Help yourself!
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the meat into small cubes. Dry the pieces.
    Cut the meat into small cubes. Dry the pieces.
  2. Chop the onion and carrot in a blender.
    Chop the onion and carrot in a blender.
  3. Heat the pan well. Add vegetable oil + a piece of butter. Wait until the butter bubbles, and spread the meat with butter, fry it on high heat for 2 minutes until a golden crust forms. Thanks to this, all the juice will remain inside each piece.
    Heat the pan well. Add vegetable oil + a piece of butter. Wait until the butter bubbles, and spread the meat with butter, fry it on high heat for 2 minutes until a golden crust forms. Thanks to this, all the juice will remain inside each piece.
  4. Reduce the heat to a minimum, add your favorite seasonings, onions and carrots to the meat, pour boiling water. I definitely added bay leaf. The meat should be covered with water. Cover and leave to simmer for 40 minutes.
    Reduce the heat to a minimum, add your favorite seasonings, onions and carrots to the meat, pour boiling water. I definitely added bay leaf. The meat should be covered with water. Cover and leave to simmer for 40 minutes.
  5. Meanwhile, do the rest of the preparations. Tomato (without skin), mustard, soy sauce, egg, cream, garlic mix in a blender bowl and whisk until smooth.
    Meanwhile, do the rest of the preparations. Tomato (without skin), mustard, soy sauce, egg, cream, garlic mix in a blender bowl and whisk until smooth.
  6. Cut the mushrooms into large pieces (as in the photo).
    Cut the mushrooms into large pieces (as in the photo).
  7. After 40 minutes, the water in the meat will boil off. Give it a try. If the meat is ready, remove the lid and fry the meat over medium heat to evaporate the remaining liquid. Add the mushrooms to the meat, stir, fry for 2 minutes.
    After 40 minutes, the water in the meat will boil off. Give it a try. If the meat is ready, remove the lid and fry the meat over medium heat to evaporate the remaining liquid. Add the mushrooms to the meat, stir, fry for 2 minutes.
  8. Pour our mixture of cream, tomatoes, etc. Bring to a boil at maximum heat and turn off the heat.
    Pour our mixture of cream, tomatoes, etc. Bring to a boil at maximum heat and turn off the heat.
  9. I pre-cooked buckwheat porridge (while the meat was stewing) I beat off the black pieces, pour boiling water for 1 minute and then drain the water. Just the extra dirt will disappear. Then I salt the buckwheat a little: although our sauce is salted with soy sauce, but this, to my taste, is not enough. Pure buckwheat (there should be no water!) I pour our sauce over the meat and mushrooms, mix well. Put on maximum heat, bring to a boil and turn off the heat. Cover the buckwheat with a lid, wrap it with a towel and let it brew for 30 minutes. During this time, buckwheat soaked in meat sauce will do. Therefore, there is no need to add additional water! Despite the rather thick sauce of tomatoes, cream and eggs, buckwheat porridge turns out crumbly. It turns out very juicy and fragrant. Tomato gives a light and pleasant sourness, cream and egg - a delicate taste, mustard - a new and piquant note in the taste. And, of course, meat and mushrooms play a huge role in the perfect combination of flavors.
    I pre-cooked buckwheat porridge (while the meat was stewing) I beat off the black pieces, pour boiling water for 1 minute and then drain the water. Just the extra dirt will disappear. Then I salt the buckwheat a little: although our sauce is salted with soy sauce, but this, to my taste, is not enough. Pure buckwheat (there should be no water!) I pour our sauce over the meat and mushrooms, mix well. Put on maximum heat, bring to a boil and turn off the heat. Cover the buckwheat with a lid, wrap it with a towel and let it brew for 30 minutes. During this time, buckwheat soaked in meat sauce will do. Therefore, there is no need to add additional water! Despite the rather thick sauce of tomatoes, cream and eggs, buckwheat porridge turns out crumbly. It turns out very juicy and fragrant. Tomato gives a light and pleasant sourness, cream and egg - a delicate taste, mustard - a new and piquant note in the taste. And, of course, meat and mushrooms play a huge role in the perfect combination of flavors.
0 0 votes
Article Rating
       

Related posts:

Delicious Chicken with Buckwheat Recipe Buckwheat Cutlets without Meat Recipe Buckwheat Casserole with Minced Meat, Mushrooms and Cheese Recipe Buckwheat with Chicken and Vegetables Recipe Cauliflower in the Oven is Delicious Recipe Beef with Buckwheat in the Oven Recipe Spicy Buckwheat with Vegetables Recipe Buckwheat Recipe Buckwheat with Vegetables “Rich” Recipe Buckwheat with Liver in Honey Sauce Recipe Buckwheat Cutlets with Green Peas and Tricollini Recipe Chicken with Buckwheat Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments