An appetizing and juicy dish for lunch or dinner - buckwheat with minced meat in a frying pan. It is prepared literally in 25-30 minutes and it is eaten with pleasure by both adults and children. To emphasize the flavor of the buckwheat porridge, you can add a little seasoning for meat or chicken, if desired.
Use minced meat: pork, beef, you can mix them. Many people prefer to fry buckwheat before adding water, but this is a waste of time, since it is sold already fried, roasted.
It is permissible to add fresh herbs, tomatoes, carrots, stalk celery to the dish, if all the relatives eat porridge with such components. Be sure to use pans with a non-stick bottom and high sides.
Ingredients:
Buckwheat - 150 g
Minced meat - 250 g
Hot water - 350 ml
Tomatoes - 2 pcs.
Onions - 1 pc.
Vegetable oil - 30 ml
Salt and pepper to taste
Seasoning - optional
Preparation:
1. Peel the onion, rinse and cut in half. Chop the halves into small cubes. Heat a skillet with vegetable oil and place the onion slices in it. Simmer for about 3 minutes on medium heat, stirring occasionally to prevent the onion from burning around the edges.
2. At this time, rinse the buckwheat in water, remove the black burnt grains and all other debris. Repeat the procedure several times.
3. Place the minced meat in the pan and distribute it evenly over the entire surface, then stir until the onion is on top, otherwise it will burn. Cook for about 3-5 minutes on medium heat, remembering to stir for an even browning.
4. While the minced meat is browning, rinse the tomatoes and cut a green stalk from each. Cut into medium cubes and add to container. If you do not like tomato peel, then put the tomatoes in boiling water for 5 minutes in advance, then in cold water and peel it off.
5. Pour in washed buckwheat and salt, a little ground black pepper and seasoning - of your choice.
6. Pour in hot water, cover and turn on medium heat. Bring to a boil, then reduce heat to low and simmer, covered, for about 15 minutes.
7. Then turn off the heating, gently stir the porridge and cover it again, let it steam for 5 minutes - the buckwheat will draw in the rest of the liquid, swell and become juicy.
Place the cooked dish on plates, garnish and serve hot.
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