Merchant-style buckwheat with minced meat is a very tasty and satisfying second dish for a family dinner. Buckwheat is stewed together with a meat product in one container. This dish uses both whole pieces of meat and minced meat. In any case, it turns out incredibly appetizing.
Minced meat makes buckwheat more juicy and aromatic. Also, vegetables are necessarily added to the dish. In order not to overshadow the taste of the main ingredients, a minimal set is enough - onions, carrots and bell peppers. The spices can be determined by your taste, but paprika and coriander are best.
Thanks to such a rich composition of products, the dish received such a resounding name - merchant buckwheat.
Ingredients:
Minced beef - 400 gr.
Buckwheat groats - 250 gr.
Onions - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Tomato sauce - 2 tablespoons
Vegetable oil - 3 tbsp.
Water - 500 ml.
Bulgarian pepper - 1 pc.
Parsley - 15 gr.
Salt, pepper - to taste
Paprika, coriander - to taste
How to cook:
Prepare the food you need.
Peel the root vegetables from the top layer, wash. Chop the head of onion into medium-sized cubes, carrots into small cubes.
Heat a frying pan on the stove, pour in the oil. Choose a large diameter frying container as it will later be used to load all components.
After warming up the oil, pour the vegetable slices inside. Saute over medium heat for 3 minutes, stirring regularly.
Peel the bell pepper from the seeds inside, rinse, cut the pulp into strips. Add to the vegetables after the specified amount of time, then fry together.
Fry the vegetable mix for the next 3-4 minutes until soft, then load the minced meat. After a few minutes, it will set, then it will be easier to divide it into small pieces by frequent stirring with a spatula.
After evaporating the juice that will release the minced meat, sprinkle the contents of the pan with spices, add the tomato sauce. Throw the salt to your taste. Fry the mixture for another 1 minute.
Sort the buckwheat carefully, eliminating impurities. Rinse thoroughly by draining cloudy water several times. Pour the prepared buckwheat into a container with vegetables and minced meat, mix.
Next, pour in hot water so that it completely covers the composition. After boiling the liquid, reduce the heat to a minimum, cover the pan with a lid, leaving a gap for steam to escape. After tasting the broth, add the missing amount of salt.
Simmer the mixture for about 20-25 minutes, until the water is absorbed into the cereal, which in turn swells. After removing from the heat, insist the buckwheat in a merchant manner under the lid for about 10 minutes so that it absorbs the taste and smell of the accompanying components.
Add herbs to the dish before serving.
Bon Appetit!
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