Buckwheat with meat in a cauldron
Description
The dish is prepared without unnecessary complications. Buckwheat porridge is most often cooked as a side dish and served with milk or meat sauces. But I want to offer you a recipe from which you'll learn. The finished dish can be served at the table.
Instructions
- 1
Step 1
Heat vegetable oil in a cauldron and add 50-60 grams of butter. Peel the onion, slice it into half-rings, and put it into the cauldron for 7-8 minutes.
- 2
Step 2
Cut the meat into small pieces and add to the onion. Fry until half cooked.
- 3
Step 3
Peel the carrots and cut them into thin strips. Add to the cauldron with the meat and onions, then mix. Pour in about a liter of water. When it comes to a boil, add salt and spices. Simmer covered over low heat until the meat is cooked.
- 4
Step 4
Heat the remaining oil in a frying pan and fry the buckwheat groats for about 10 minutes, remembering to stir.
- 5
Step 5
Transfer the buckwheat to a cauldron, spread evenly.
- 6
Step 6
And pour hot water over it, approximately 1.5 cm above the grain level. Cook uncovered until the liquid has evaporated.
- 7
Step 7
Make holes in the porridge using the handle of a spoon, cover the pot with a lid, and continue cooking the porridge over low heat for about 30 minutes.
- 8
Step 8
Then stir the porridge, distribute it onto plates and