Buckwheat porridge with beef is prepared simply simple, but this classics of cooking will never get bored, because the ways of cooking buckwheat porridge with meat are simple.
Recipe for buckwheat with beef in pots
This recipe is also called buckwheat in a merchant's way with beef. Why in a merchant way? Because it has a rich taste despite a set of simple and ingredients. It is thanks to such a combination that such a dish will taste even to those who do not consume buckwheat in principle.
Ingredients:
- beef (pulp) - 500 g;
- beef broth - 500 ml;
- buckwheat groats - 1 1/2 st .;
- onions - 1 pc .;
- carrots - 1 piece;
- vegetable oil;
- salt, pepper - to taste.
Preparation
In the frying pan pour the vegetable oil and fry on it finely chopped onions and grated carrots. As soon as the onion becomes transparent, add the beef cut into cubes and fry it until it grabs, then transfer the passerings along with the meat to the plate.
Buckwheat groats are washed and rinsed. At the bottom of each pot, we first lay the meat with vegetables, and then pour the rump. Fill the contents of each pot with beef broth to barely cover, then cover the pots with a lid and put in the oven at 160 degrees. Beef stewed with buckwheat in the oven will be ready after 1-1.5 hours, depending on how much friable porridge you prefer. We insist the prepared dish for 15-20 minutes before serving and serve it to the table, sprinkled with herbs.
Beef goulash with buckwheat
If you already have ready-made boiled buckwheat, then you can prepare for it a hearty and delicate beef goulash with a fragrant gravy.
Ingredients:
- beef - 500 g;
- tomatoes in its own juice - 400 g;
- tomato paste - 1 tbsp. a spoon;
- vegetable oil;
- beef broth - 1 item;
- bay leaf - 1 piece;
- carrots - 1 piece;
- onions - 1 pc .;
- garlic - 1 clove;
- salt, pepper - to taste.
Preparation
In a brazier we warm up vegetable oil and at first we fry on it the onion sliced thin rings and grated carrots. Once the onion is clear, add the chopped garlic and pieces of beef to the pan.
Meat should become golden on all sides and only after that tomatoes in their own juice are used, and tomato paste diluted in beef broth. Now put the laurel on the brazier, add salt and pepper, and then simmer the meat on a small fire for 1.5-2 hours, or until the meat is tender.