Buckwheat porridge with beef. Buckwheat porridge with meat in a saucepan, slow cooker and pots
Difficulty of preparation: Easily
Cooking time: up to 30 minutes
Vegetarianism: No
Kitchen: Home
Number of servings: 6 servings
Type of dish: Second courses
Calories: 69 kcal
Protein: 3g / Fat: 2g / Carbohydrates: 8g
Ingredients for buckwheat with beef stew for 6 servings:
Buckwheat recipe with beef stew step by step
Analysis of a dish based on ingredients
publication date: 03/23/2017
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Buckwheat with beef
Onion – 200 g
Tomato sauce – 100 ml.
Buckwheat – 500 g
Refined vegetable oil – 60 ml.
Salt, pepper - to taste
Spices - to taste and desire
Cooking process
Surely many people love buckwheat porridge; it is good with milk, vegetables, and, of course, meat. Personally, I’m one of the “meat” options; I prefer buckwheat with turkey, chicken or lean beef. As nutritionists say, this excellent dishes on the compatibility of products and their benefits for our body. Plus it's very tasty! I will suggest one of my favorite ways to prepare buckwheat with meat: when both products are cooked in one vessel - a thick-walled saucepan or cauldron - using a technology similar to cooking pilaf. In this way you can not only easily prepare delicious homemade dish, but also save on dirty dishes)))
Prepare necessary ingredients for stewed buckwheat with beef: beef (or veal) pulp, buckwheat, onions, carrots, tomato sauce, refined oil for frying, salt, pepper and favorite spices to taste. I used the “khmeli-suneli” mixture as a seasoning - I love it very much!
Heat the vegetable oil in a small cauldron and add the beef, cut into small pieces, into it.
Fry the meat over high heat for 5 minutes until lightly browned. Add onion and thin slices of carrot to the meat, cut into half rings. Pour in tomato sauce, add salt, pepper and spices.
Simmer over medium heat for 10 minutes.
Then pour buckwheat on top and pour in hot water or hot broth (if you have it in stock) so that the liquid covers the buckwheat with a layer of 3.5-4 cm.
Bring to a boil and simmer over low heat with the lid slightly open for 25-30 minutes, until the cereal is cooked and the liquid is completely absorbed. If necessary, you can add hot water little by little during the process. When everything is ready, stir.
Serve buckwheat with beef hot, for example, with pickled vegetables. Bon appetit!
www.iamcook.ru
Buckwheat with beef
Buckwheat It’s quite simple to prepare with beef, and you’ll never get tired of this culinary classic, because there are a lot of simple ways to prepare buckwheat porridge with meat.
Recipe for buckwheat with beef in pots
This recipe is also called merchant-style buckwheat with beef. Why in a merchant's way? Because it has a rich taste despite the set of simple ingredients. It is thanks to this combination that this dish will appeal to even those who do not eat buckwheat at all.
- beef (pulp) – 500 g;
- beef broth – 500 ml;
- buckwheat – 1 1/2 tbsp.;
- onions – 1 pc.;
- carrots – 1 pc.;
- vegetable oil;
- salt, pepper - to taste.
Pour vegetable oil into a frying pan and fry finely chopped onion and grated carrots. As soon as the onion becomes transparent, add the diced beef to the frying pan and fry it until it sets, after which we transfer the sauté together with the meat to a plate.
We sort out the buckwheat and wash it. At the bottom of each pot we first place the meat and vegetables, and then pour in the cereal. Fill the contents of each pot with beef broth to barely cover, then cover the pots with a lid and place in the oven at 160 degrees. Beef stewed with buckwheat in the oven will be ready after 1-1.5 hours, depending on how crumbly the porridge you prefer. Before serving, leave the finished dish for 15-20 minutes and serve, sprinkled with herbs.
Beef goulash with buckwheat
If you already have ready-made boiled buckwheat, then you can prepare a hearty and tender beef goulash with aromatic gravy.
Heat the vegetable oil in a frying pan and first fry the onion, chopped into thin rings, and grated carrots. Once the onion becomes translucent, add chopped garlic and beef pieces to the pan.
The meat should become golden on all sides and only after that the tomatoes are used. own juice and divorced in beef broth tomato paste. Now put the bay leaf in the roasting pan, add salt and pepper, and then simmer the meat over low heat for 1.5-2 hours, or until the meat is tender.
womanadvice.ru
Recipe: Beef stew – With buckwheat and carrots
beef – 500 gr. ;
onions – 2 pcs. ;
vegetable oil - for frying;
dried greens – 1 tbsp. ;
ground black pepper - to taste
So, the proportions of the products indicated above are designed for 4 servings, here are our products:
For a dish like this, I always take either brass or entrecote beef; the point is that there is nothing in it but meat, especially if it is planned that children will eat the dish later.
We start preparing the dish by washing and boiling the buckwheat. It cooks quickly, after the water boils over low heat under a closed lid for exactly 16 minutes.
Now let's move on to preparing the rest of the ingredients.
One large one and juicy carrots three on a coarse grater:
And we send it to the heated water in sufficient quantities vegetable oil frying pan, lightly fry:
Now we chop two medium-sized onions into half rings:
And put it in a frying pan with the carrots, add one tablespoon of dried herbs (dill, parsley, whoever likes it more), of course, you can replace it with fresh ones.
Now mix everything well and cover with a lid so that our vegetables are saturated with each other’s aroma and stewed a little.
We do not simmer for long, 3-4 minutes, this time is just enough to cut the meat.
As a result, in the frying pan we should get this beauty:
Now let's get to the meat. I always buy chilled meat, and to make it easier to cut it into small pieces before cooking, I put it in the freezer for 15-20 minutes (my temperature there is -28, and therefore it freezes quickly).
Then it will not be difficult to cut the slightly frozen meat into even slices even with a not very sharp knife.
The meat should be cut into slices approximately 1 centimeter thick.
Then place the beef slices on top of the onions and carrots.
You should immediately add a LITTLE amount of water, about one quarter of a glass, the amount depends on the size of the pan in which you will cook. I have a frying pan with a diameter of 28 cm.
And of course, salt and pepper the meat to taste
Then mix everything well, we must try to make sure that the meat ends up at the bottom of the pan:
After this, close the frying pan with a lid, turn the heat to minimum under the frying pan and “forget” about it for 40 minutes.
After the allotted time, the contents of the pan should look like this:
Now we put the buckwheat that has been ready for a long time right here:
We level it over the entire area of the pan. This is necessary so that it absorbs the resulting meat and vegetable juice and is not dry.
For a dish like this, I always take either brass or entrecote beef; the point is that there is nothing in it but meat, especially if it is planned that children will eat the dish later.
We start preparing the dish by washing and boiling the buckwheat. It cooks quickly, after the water boils over low heat under a closed lid for exactly 16 minutes.
Now let's move on to preparing the rest of the ingredients.
One large and juicy carrot, three on a coarse grater:
And we send it to a heated frying pan, poured a sufficient amount of vegetable oil, and fry it a little:
Now we chop two medium-sized onions into half rings:
And put it in a frying pan with the carrots, add one tablespoon of dried herbs (dill, parsley, whoever likes it more), of course, you can replace it with fresh ones.
Now mix everything well and cover with a lid so that our vegetables are saturated with each other’s aroma and stewed a little.
We do not simmer for long, 3-4 minutes, this time is just enough to cut the meat.
As a result, in the frying pan we should get this beauty:
Now let's get to the meat. I always buy chilled meat, and to make it easier to cut it into small pieces before cooking, I put it in the freezer for 15-20 minutes (my temperature there is -28, and therefore it freezes quickly).
Then it will not be difficult to cut the slightly frozen meat into even slices even with a not very sharp knife.
The meat should be cut into slices approximately 1 centimeter thick.
Then place the beef slices on top of the onions and carrots.
You should immediately add a LITTLE amount of water, about one quarter of a glass, the amount depends on the size of the pan in which you will cook. I have a frying pan with a diameter of 28 cm.
And of course, salt and pepper the meat to taste
Then mix everything well, we must try to make sure that the meat ends up at the bottom of the pan:
After this, close the frying pan with a lid, turn the heat to minimum under the frying pan and “forget” about it for 40 minutes.
After the allotted time, the contents of the pan should look like this:
Now we put the buckwheat that has been ready for a long time right here:
We level it over the entire area of the pan. This is necessary so that it absorbs the resulting meat and vegetable juice and is not dry.
Now close everything with the lid again and simmer for another 10 minutes over low heat.
Before serving, mix everything and add fresh vegetables and decorate with greenery.
Everyone Bon appetit!
Cooking time: PT01H10M 1 h. 10 min.
Approximate cost per serving: 80 rub.
Buckwheat porridge is a favorite dish for many. It goes well with milk, fish, meat, and vegetables. An excellent option is turkey, young veal. Nutritionists say that this combination of products is extremely beneficial for the human body. Among other things, this dish turns out to be very tasty, juicy, aromatic, balanced and nutritious. The most optimal way to prepare buckwheat porridge with beef is similar to pilaf. For this, use a cauldron or a saucepan with a thick bottom.
Do you want to cook delicious buckwheat with beef? Then you'll need a good one step by step recipe with photos, according to which you can quickly make a delicious lunch or dinner. Everyone knows that buckwheat is extremely nutritious, tasty and healthy. It contains much less carbohydrates than other cereals. An important advantage of buckwheat porridge is its increased content of iron, valuable amino acids, minerals and vitamins. In addition, buckwheat is considered a complex carbohydrate, so the process of its absorption is quite long. As a result, the saturation period increases. This dish will fill you with energy for the whole day.
It is important to note that buckwheat porridge is an integral part of children's and dietary nutrition. To prevent it from becoming boring from frequent use, you can diversify the variations of its preparation. The range of all kinds of additives and recipes is very large. It can be cooked with seafood, vegetables, meat, mushrooms and even dried fruits.
Beef with buckwheat turns out great in a pot, slow cooker, or just in a thick cauldron on the stove. This dish will be excellent option lunch for weight watchers. 100 grams of the finished dish contains about 109 kilocalories.
Step-by-step preparation with photos
The proposed recipe is suitable for those who love buckwheat, but want variety. If everything is done correctly, the beef will turn out tender, soft and juicy, and the porridge will be aromatic and rich.
To make buckwheat porridge with meat special and acquire a piquant taste, it can be prepared with sweet and sour sauce. This dish is perfect for festive feast, and your guests will be absolutely delighted.
Ingredients
| Water | 250 milliliters |
| Beef | 300 grams |
| Buckwheat | 150 grams |
| Carrot | 100g |
| Onion | 1 head |
| Salt, black pepper, spices | taste |
| Soy sauce | 40 milliliters |
| Canned pineapples | 150-200 grams |
| Pineapple juice | 200 milliliters (can be replaced with 200 ml of water mixed with 2 tablespoons of sugar) |
| Wheat flour | 2 tablespoons |
Preparation
1. Prepare the ingredients for the dish and sauce. Then sort out the buckwheat and rinse it thoroughly under warm running water. It is very important that there is no debris or stones in it. Then boil the cereal until fully cooked.
2. Place a frying pan on the stove, pour vegetable oil into it, and heat it up. Peel the onion, chop finely and place in hot oil. Fry over high heat for three minutes, remembering to stir.
3. Take a piece of beef, rinse in water and dry with a paper towel. Using a sharp knife, cut into strips or pieces of any shape and add to the onion.
4. Continue frying, stirring occasionally. Add spices. After this, you can reduce the heat, cover the pan with a lid and simmer for twenty minutes. If you do not want to put pineapples and carrots in the dish, add 100 milliliters of boiling water and then simmer for twenty minutes. Then add the sweet and sour sauce mixture.
5. Peel the carrots, grate or cut into strips. Add to the frying pan with the meat and onions, simmer for at least ten minutes, remembering to stir occasionally.
6. Meanwhile, make some canned pineapples. They should be cut into small pieces or grind using a blender. Add the resulting mixture to the frying pan and simmer for ten minutes until the meat is completely cooked.
We will need:
- 500 grams of beef
- one and a half glasses of buckwheat
- 1 onion
- 1 large carrot
- salt to taste
Buckwheat porridge is probably the most popular and tastiest! – it is a rich source of vitamins, iron, amino acids, it contains minerals such as phosphorus, calcium, oxalic acid. In general, a whole storehouse of vitamins.
And beef contains complete protein, which is well absorbed by the body.
Buckwheat porridge with beef is very satisfying and tasty dish, which can feed the whole family!
Preparation of buckwheat porridge with beef:
1. First of all, let's take care of the beef. We clear it of films, cut it into cubes or cubes, as for goulash.
2. Peel the onion, chop finely, and grate the carrots on a coarse grater.
3. Take a large saucepan or saucepan, pour some water, cook the beef for about 30 minutes.
4. While the meat is cooking, thoroughly rinse our buckwheat. The water should become clear. We took buckwheat. These are fried and crushed buckwheat kernels. Buckwheat boils faster than egg. Children most often cook porridge just right.
5. Salt our meat, add chopped carrots and onions, cover with a lid and cook for about 10 minutes.
6. When our meat is almost ready, add buckwheat. Add water so that it is about 1-1.5 cm higher than the buckwheat. After the buckwheat and meat have boiled, reduce the heat and cook for about 20-25 minutes, until the buckwheat has absorbed all the water. Turn off the heat and let our porridge with meat brew for another 10 minutes.
Peel the carrots, wash and cut into thin cubes.
Heat a frying pan with vegetable oil and place the pieces of beef in it. Fry the meat over high heat until lightly browned on all sides (5-7 minutes).
Salt, add meat seasoning, carrots and ketchup (I used homemade ketchup). Ketchup can be replaced with 1 tablespoon of tomato paste.
Pour in half a glass of water. If you cook with tomato paste, then you need to add a little sugar to level out the acid.
Simmer the beef over medium heat, stirring occasionally, for 10 minutes.
Rinse the buckwheat well and drain the water. Add the washed buckwheat to the frying pan with the beef and carrots.
Pour the remaining water (1.5 cups) into the pan. Add a little more salt, bring to a boil, then, lower the heat and cover with a lid, cook for 20 minutes until the cereal is cooked and the liquid is completely absorbed.
After the time has passed, the beef and buckwheat will be ready.
Mix buckwheat with beef directly in the frying pan, divide into portioned plates and serve hot. Very tasty and healthy dish, besides, it won’t take you much time to cook, because the buckwheat simmers in the frying pan with the beef itself, and you can do other things in the meantime. 
Bon appetit!
