Buckwheat porridge with indica meat. Buckwheat with stewed pork. Buckwheat porridge with stewed meat. How to cook buckwheat porridge with meat, step-by-step recipe with photos

And first of all, the main rule of a decent housewife: sort out the buckwheat. Always! Even if it seems like, “Well, it’s clean in the package.” Even if you find only three specks in the glass, they will spoil the impression of the whole pan of excellent porridge.

How to cook buckwheat porridge with meat, step-by-step recipe with photos:

Cut the meat into cubes maximum 1.5*1.5 cm. Cut the onion quite finely.

We wash the sorted grains under running water. At least three times!

According to tradition, first we fry the onion, then add meat to it for frying. We salt everything well during the process.

Pour boiling water into the frying pan - about 400 ml. That is, this is the volume of water in which buckwheat porridge will subsequently be cooked. Close the lid and leave on low heat for 15 minutes.

By the way, if you plan to cook the porridge in a saucepan rather than in a frying pan, then do the frying directly in the pan. It is important for us to preserve the meat flavors that will stick to the bottom and which we will “take away” into the finished dish by pouring boiling water into the dish; we used the same principle when preparing.

When the broth is ready, add the cereal. This is where we need to finish with the salt. Try some water, if it is strongly salted, then it is enough. If the taste of salt is weak, add more salt, because cereals also need salt, not just meat.

Buckwheat porridge should be cooked correctly only under the lid and over low heat, so that it melts well and becomes pleasantly crumbly.

If all the water has already been absorbed, and the cereal is still elastic, then feel free to add boiling water.

And if your buckwheat porridge looks as appetizing as in this photo, then all that remains is to follow the last rule - you can’t spoil the porridge with oil. Even the one with meat.

It would be ideal to leave the buckwheat porridge on the cooling burner under towels, but it is very tasty right out of the heat.

Bon appetit!

• 0.5 kg pork pulp;
• 50-100 ml vegetable oil;
• 2 pcs sweet bell pepper;
• 1 piece medium carrot;
• 350 g buckwheat;
• 1 tsp with a heap of salt;
• bay leaf, ground black pepper, Italian herbs.

I'll start from the beginning.
1. Rinse the pork, cut into small cubes (if you like, you can do it in large pieces).

2. Place the meat in a thick-walled cast iron pot, stewpan or roasting pan, pour a little vegetable oil on the bottom and put the vessel on the fire so that the meat is fried and smells delicious.

3. Cut the vegetables into small cubes and add to the fried meat. Stir, fry everything together a little more. By the way, bell peppers and carrots are very good friends with buckwheat porridge.

4. Now pour a glass and a half of water into the cast iron, cover with a lid and simmer the vegetables over low heat for another 15 minutes.

5. Meanwhile, prepare the buckwheat: rinse it several times and drain the water. Pour spices and salt into a saucer: I took 0.5 tsp. ground black pepper, about 1 tsp. dried Italian herbs, a couple of bay leaves and 1 tsp. salt with a small slide.

6. After stewing the meat for the required time, add spices and salt.

7. Following the spices, immediately add buckwheat, leveling with a spoon.

8. Now add water to the porridge with meat. We take the same portion of water as the amount of washed buckwheat (considering that there is still moisture in the pan from previous operations).

9. Cover with a lid and let the porridge simmer over low heat until all the moisture is absorbed and the buckwheat is steamed. The aromas pour out in such a way that you envy yourself :) But the black pepper makes your throat slightly sore while the dish is being prepared. And now comes the moment of tasting - we serve aromatic buckwheat porridge with pickled cucumber or sauerkraut. Oh, what a pleasure, and why haven’t I cooked like this before? Otherwise, all the gravy and gravy, and simmer everything together - it turns out much tastier!

Buckwheat protein can be compared with meat products in terms of the content of essential amino acids, only it is absorbed easier and faster. Therefore, if you are thinking about a diet, don’t hide buckwheat! Well, undoubtedly, in terms of iron content, this “miracle” cereal deservedly gets the “leadership”. But now I’ll tell you how to cook buckwheat so that it turns out to be the most delicious buckwheat porridge.

We take buckwheat, good quality. Be sure to sort through it and discard all unnecessary (unrefined grains, etc.). Don’t be lazy and heat the buckwheat in a cauldron or in a dry frying pan. Then, fill it with cold water and rinse. All the remaining husk floats to the surface, we can get rid of it without any problems - we just carefully drain the water.

Now the most interesting part: pour cold water into a saucepan with a thick bottom, at the rate of 1 tbsp. buckwheat for 2.5 tbsp. water. Pour in clean cereal and put on fire. As soon as the water boils, remove the resulting noise and salt the water. Now, I’ll reveal the formula for success, for the most delicious buckwheat porridge - cut the onion into very small cubes and throw it into the pan. Our porridge will take 20-25 minutes to prepare. As soon as all the water is absorbed, it’s done! Turn off the heat and season our buckwheat porridge with butter.

As they say, you can’t spoil porridge with butter! Serve the buckwheat porridge hot. I’ll tell you a secret, it wouldn’t be bad to open a jar of crispy cucumbers or make a salad with tomatoes. Bon appetit!

Just lick your fingers. Buckwheat with meat lordly style is ordinary with a lot of stewed meat.

I personally ate too much buckwheat in the army, I didn’t even look in its direction for 10 years, but buckwheat with meat lordly style is a worthy dish.

There are a huge number of options for preparing buckwheat dishes. But the most popular and delicious dish is buckwheat prepared using technology

If YOU don't like buckwheat porridge, this cooking option will help you appreciate and rediscover the taste of buckwheat.

Servings for 8 people

Total cooking time: 1 hour 20 minutes.

Preparation time: 25 minutes.

Cooking time: 55 minutes.

To prepare delicious buckwheat with meat we will need:

• buckwheat 2 cups,

• pork 700-800 gr. Any meat can be beef, lamb...,

• onion 3-4 medium heads + 1 small onion,

• vegetable oil 70-80 gr.,

• water 1.5 l.,

• ground black pepper 0.5 teaspoon,

• salt 0.5 teaspoon.

Preparing buckwheat

• We sort out the buckwheat. It needs to be fried.

• Pour the washed buckwheat into a dry, oil-free cast iron frying pan and fry over medium heat.

• Stir the grains in the pan periodically until they begin to crackle, the color begins to change to a darker color, and the smell of fried buckwheat appears, as we did when preparing buckwheat porridge.

• Remove the fried buckwheat from the heat and let it cool in the pan, stirring it occasionally.

How to cook buckwheat with meat lordly style

• Peel and wash the onion and cut into cubes.

• We wash the meat in running water.

• Using a knife, trim excess fat, films, and veins from the meat.

• Cut the meat into pieces.

• Cut the fat into small pieces. Set aside.

• Pour vegetable oil into a dry, clean cauldron and heat it over high heat until a whitish haze appears.

• Place a peeled small onion in a cauldron with hot oil. . (see photo) We do not reduce the fire.

The onion will give the oil a unique aroma that evokes appetite. We did this when or.

• We do not reduce the fire. We throw away the fried small onion; we won’t need it anymore.

• Place chopped fat in a cauldron and fry it until yellow-orange. We do not reduce the fire.

• Add the meat to fry, stirring occasionally with a slotted spoon, until golden brown.

Hot fat will quickly create a crust on the meat. A thick-walled cauldron, due to its mass, will not allow the oil to cool quickly and all the juice will remain in the meat.

We will need about 1.5 liters of boiling water.

• Do not reduce the heat, add chopped onions to fry.

• Fry the onion and meat until golden brown. We do not reduce the fire.

• Add boiling water to slightly cover the meat.

• Salt to taste, cover with a heavy lid of the cauldron. We wait until steam comes out from under the lid.

• Now we reduce the heat to a minimum so that the steam comes out from under the lid slowly.

• Simmer the meat until it looks like stew, the fibers will separate easily.

• Bring the water in the kettle to a boil.

Do not mix meat with buckwheat.

• Pour boiling water in a thin stream so as not to damage the buckwheat layer. So that the water covers the buckwheat two fingers higher, the index and middle.

• Bring to a boil over medium heat. Salt and pepper to taste only the zervak ​​(broth). Do not mix cereals with meat.

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• The steam starts to rise, reduce the heat to low so that the steam comes out little by little from under the lid of the cauldron.

• Simmer over low heat for about 15 minutes.

And the smell of fried buckwheat with stewed meat and onions literally penetrates every corner of the house. You can't mock people like that.

Of course, no one doubts the benefits of buckwheat. But how to cook buckwheat porridge so that you quickly get a full-fledged second course? I offer an unusual cooking option. Let's just cook it with meat in a frying pan. Don't know if it will work? Based on a detailed recipe, illustrated with step-by-step photos, making such a delicious dish will not be difficult for you.

How to cook buckwheat with meat in a frying pan

The first thing to do is decide on the choice of meat. I will cook it with pork fillet. Other possible options would be chicken breast or beef. But it should be borne in mind that different meats require different times to reach readiness. If you have chicken, then you can cook the meat a little less, and if you have beef, then, on the contrary, longer. But, a very important point is that in order for the meat in the finished dish to be soft and juicy, you must wait until it is completely defrosted. It is advisable to defrost at room temperature rather than in the microwave.

So, wash 350 grams of pork meat, then cut off all the veins and films from it. Cut into pieces as in the photo. I like larger pieces, so I cut them into cubes of about 1.5-2 centimeters.

Pour 3 tablespoons of oil into the frying pan and place it on maximum heat. The pan needs to be very hot.

Throw the meat into hot oil and quickly fry it until golden brown. It is important that as little juice as possible escapes from the meat.

When the top layer of pieces of meat sets and browns, you can reduce the heat as much as possible and simmer the meat under the lid for about 15 minutes. If necessary, you can add 2 tablespoons of water.

While the meat is cooking, let's do the vegetables. Take 1 medium onion and 1 small carrot.

Processing is standard: cut the onion into cubes, grate the carrots on a coarse grater.

Fry the meat with carrots and onions.

When the carrots change color and a pleasant carrot-onion aroma appears, it’s time to introduce buckwheat.

Pour 1 cup of buckwheat into the pan and mix everything.

All that remains is to add water and spices. It is better to add hot water so as not to reduce the temperature of the dish. You will need approximately 2 times more water than buckwheat. But if you have a large frying pan, like the one I have in the photo, then you need to add more water, since water evaporates faster from a wide frying pan. The main guideline for the amount of water is that buckwheat should be submerged in water by approximately 1 centimeter. In total, I ended up with 2.5 cups of boiling water.

Salt and pepper the dish and place a bay leaf on top.

Bring the liquid to a boil over maximum heat and reduce the heat as much as possible. Our buckwheat with meat will simmer until the water completely boils away. It took me 40 minutes.

Well, that’s it, our delicious crumbly buckwheat porridge with meat is ready. So, easily and simply, you can prepare a very satisfying and tasty second course. Mix buckwheat with meat directly in the frying pan and place on plates.

Try to cook this photo recipe yourself and you will definitely not be disappointed.

Buckwheat with meat is the most satisfying version of a buckwheat dish. It is recommended to regularly include this cereal in the diet. It contains many vitamins, essential amino acids and microelements - iron, calcium, phosphorus, copper.

Buckwheat, for all its usefulness, is also a very tasty product. There are many recipes for making buckwheat. These are recipes for first courses (soups) and desserts - jelly (more), pancakes, pancakes. But, most often, this cereal is used in the preparation of main courses or side dishes - porridge (for example, buckwheat with meat).

Buckwheat is a universal grain from which you can prepare many healthy and interesting porridge recipes. Dishes are prepared on the stove, in a slow cooker or in the oven (for example, buckwheat porridge in pots). Like any other porridge, buckwheat can be eaten sweetly by adding sugar, honey, jam, and dried fruits. At the same time, its caloric content increases with each gram of sweet. You will also like the recipe.

In its classic form, buckwheat porridge is prepared with the addition of butter. It turns out much tastier and more satisfying if you cook it with. These products go great together. The dish is nutritious, has a wonderful aroma, beneficial properties and excellent taste. To add variety to the menu, you can cook with different types of meat. Here is a recipe for buckwheat porridge with meat.

Preparation

1. To prepare buckwheat porridge with meat, you need to start by preparing the meat. Cut the pork into small portions (also included in the recipe). You can use beef, rabbit and poultry. It is better to give preference to boneless sirloin. This way the dish will be more juicy and the meat will be more tender.

2. Fry the meat over high heat until golden brown. For cooking, it is better to use a frying pan with high walls. Meat can be fried in any fat (ghee, butter, olive oil). The best option is a combination of butter and olive oils.

3. Cut the onion into half rings and chop the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown.

4. Combine fried meat and vegetables.

5. Pour 1 liter of boiling water over the meat and leave to simmer under the lid for 15–20 minutes.

6. Wash buckwheat 2-4 times. Tip: to make the porridge more aromatic, crumbly and tasty, dry the buckwheat in a frying pan without adding oil for 3-5 minutes. Add the cereal to the meat, salt and pepper.

7. As soon as the water boils, reduce the heat to low and leave the meat and buckwheat to simmer for 15 minutes. It is preferable to take buckwheat in the quantities indicated in the recipe. But if desired, you can vary the proportions. It is important to remember that the finished porridge will increase in quantity by 2.5 times. The meat, on the contrary, may fry a little. Add your favorite spices to add extra flavor to the dish. You can use curry, suneli hops, basil, bay leaf.

8. Stir and leave to simmer over low heat under a tightly closed lid. Buckwheat should absorb all the liquid.

Buckwheat with meat prepared according to this recipe turns out crumbly and very aromatic. It is best served hot. It is perfect for breakfast and as a second course for lunch. When serving, garnish with finely chopped fresh herbs. Buckwheat porridge with meat goes well with pickles - cucumbers, tomatoes, pickled mushrooms and sauerkraut. Buckwheat with meat will be no less tasty and healthy with fresh chopped vegetables.

Video recipe

Cooked according to our recipe will be no less tasty.