Merchant style meat with buckwheat is a simple, tasty, hearty dish for an everyday family dinner or lunch, moreover, it is native Russian, time-tested, and therefore perfectly balanced. After all, there is an opinion that for each nation its national cuisine is the most useful. Sometimes this dish is compared to pilaf. Indeed, the cooking technologies are similar. The porridge is crumbly, and the meat is juicy.
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Ingredients:
Buckwheat - 1 glass
Meat - 500 grams
Bulb onions - 2 pcs.
Carrots - 1 pc.
Salt - a pinch
Vegetable oil - 3 tablespoons
Spices for meat - to taste
Water - 1.5 cups
Garlic - 2 cloves
Course of action:
Step 1 of 12
Prepare a set of products. Take water in a ratio of 1.5: 1 or 2: 1 to buckwheat.
Step 2 of 12
Cut the meat into medium-sized cubes.
Step 3 of 12
Cut onion and carrots into strips. Chop the garlic.
Step 4 of 12
Heat vegetable oil in a frying pan, add meat and fry on all sides until browning.
Step 5 of 12
Add vegetables and spices, salt. Fry for 3-5 minutes.
Step 6 of 12
Sort the buckwheat and rinse until the water becomes clear.
Step 7 of 12
Drain the liquid from the cereal. Transfer it to the meat with vegetables, stir and fry a little (3 minutes) without adding water, stirring often.
Step 8 of 12
Pour in water. Bring the dish to a boil over high heat and reduce the liquid to the level of cereal.
Step 9 of 12
Cover the dishes with a lid, reduce the heat to minimum and bring the dish to readiness for 15-20 minutes.
Step 10 of 12
Turn off the heat and, without opening the lid, let the porridge brew for 5 minutes.
Step 11 of 12
From a simple set of products, a really tasty dish is obtained, worthy of a merchant's table.
Step 12 of 12
Buckwheat with meat is cooked like a merchant.
Bon Appetit!
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