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Print Recipe
The Most Delicious Buckwheat Recipe
For my family - this is the most delicious option of cooking buckwheat. A buckwheat to eat with pleasure, even those who did not love her - checked. This is not just a side dish, but an independent dish. The porridge turns out crumbly, fragrant, and it prepares absolutely without water... Help yourself!
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
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. Onions and carrots break in a blender.
    Onions and carrots break in a blender.
  3. Heat the frying pan well. Add vegetable oil + a piece of butter. Wait, when the butter will give the bubbles and spread the butter in the meat, fried it on high heat 2 minutes to a Golden crust. Thanks to this, all the juice will remain inside each piece.
    Heat the frying pan well. Add vegetable oil + a piece of butter. Wait, when the butter will give the bubbles and spread the butter in the meat, fried it on high heat 2 minutes to a Golden crust. Thanks to this, all the juice will remain inside each piece.
  4. Reduce the heat to a minimum, add to the meat favorite seasonings, onions and carrots, pour boiling water. I have definitely added a Bay leaf. Meat should be covered with water. Cover and leave to simmer for 40 minutes.
    Reduce the heat to a minimum, add to the meat favorite seasonings, onions and carrots, pour boiling water. I have definitely added a Bay leaf. Meat should be covered with water. Cover and leave to simmer for 40 minutes.
  5. Meanwhile, do the rest of the preparations. Tomato (skin), mustard, soy sauce, egg, cream, garlic, mix in a blender bowl and pulsate until smooth.
    Meanwhile, do the rest of the preparations.
Tomato (skin), mustard, soy sauce, egg, cream, garlic, mix in a blender bowl and pulsate until smooth.
  6. Mushrooms cut into large pieces (as in the photo).
    Mushrooms cut into large pieces (as in the photo).
  7. 40 minutes later the water in the meat boils off. Give it a try. If the meat is ready, remove the lid and fry the meat already on medium heat to evaporate the liquid residues. Add mushrooms to the meat, stir, fry for 2 minutes.
    40 minutes later the water in the meat boils off. Give it a try. If the meat is ready, remove the lid and fry the meat already on medium heat to evaporate the liquid residues.
Add mushrooms to the meat, stir, fry for 2 minutes.
  8. Pour our mix of cream, tomatoes, etc. At maximum heat bring to a boil and turn off heat.
    Pour our mix of cream, tomatoes, etc. At maximum heat bring to a boil and turn off heat.
  9. Buckwheat I preliminary (while meat was extinguished) I touch from black pieces, I fill in with boiled water for 1 minute and then I merge water. Just the extra dirt will go away. Then I salt a little buckwheat: the sauce we have, though salted with soy sauce, but this, to my taste, is not enough. Pure buckwheat (the water should not be!) I pour our sauce with meat and mushrooms, stir well. Put on maximum heat, bring to a boil and turn off the fire. Cover the buckwheat with a lid, wrap a towel and let it brew for 30 minutes. During this time, buckwheat comes, soaked in meat sauce. Therefore it is not necessary to add water additionally! Despite the rather thick sauce of tomatoes, cream and eggs, buckwheat turns crumbly. It is very juicy and fragrant. Tomato gives a light and pleasant acidity, cream and egg-a delicate taste, mustard-a new and spicy note in the taste. And, of course, meat and mushrooms are of great importance in the perfect combination of flavors.
    Buckwheat I preliminary (while meat was extinguished) I touch from black pieces, I fill in with boiled water for 1 minute and then I merge water. Just the extra dirt will go away. Then I salt a little buckwheat: the sauce we have, though salted with soy sauce, but this, to my taste, is not enough.
Pure buckwheat (the water should not be!) I pour our sauce with meat and mushrooms, stir well. Put on maximum heat, bring to a boil and turn off the fire. Cover the buckwheat with a lid, wrap a towel and let it brew for 30 minutes. During this time, buckwheat comes, soaked in meat sauce. Therefore it is not necessary to add water additionally!
Despite the rather thick sauce of tomatoes, cream and eggs, buckwheat turns crumbly. It is very juicy and fragrant. Tomato gives a light and pleasant acidity, cream and egg-a delicate taste, mustard-a new and spicy note in the taste. And, of course, meat and mushrooms are of great importance in the perfect combination of flavors.

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