Grechanik with minced meat in tomato sauce

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These unusual burgers are perfect for those who are not very fond of the usual buckwheat. It turns out delicious, very hearty and tasty.

INGREDIENTS

  • Minced - 500g.
  • Buckwheat (raw) - 150gr.
  • Egg - 1 pc
  • Bulb - 2 pcs (100 g)
  • Salt - 1 / 2ch.l.
  • Black pepper - to taste
  • For the sauce:
  • Tomatoes - 3-4sht (350ml)
  • Bulb 2 pcs. (100g)
  • Garlic - 2-3zub.
  • Salt - 1 / 3ch.l.
  • Hot water -100ml.
  • Vegetable oil - 2st.l.
  • Black perets- to taste
  • Step by step recipe for cooking
  • To start a decoction buckwheat and leave to cool.
    Take the minced meat of any I have mixed beef and pork. Grind 2 medium onions into a blender and add to the stuffing. Splitting 1 egg, add black pepper, half teaspoon salt. Put chilled buckwheat. And all is well mixed. If the stuffing is thickish, you can add a couple tablespoons of sour cream or mayonnaise.
    We do cutlets and rolled in flour. The pan, pour vegetable oil and warm up the resulting fry patties until golden brown on both sides. Approximately 2 minutes on each side.
    3-4 tomatoes cut in half, and each half is now grate peel remove it is needed. It should get 350 ml of tomato mass. You can replace the tomatoes in their own juice or tomato paste 2-3 tbsp diluted to 350 ml. 2 onions medium we shall cut cubes. The pan pour vegetable oil put the onion and fry until lightly browned. Adding tomatoes, we put 1 / 44ch.l. salt, black pepper n taste. Pass through a press garlic cloves and add to tomatoes. Simmer all together for about 5 minutes.
    Grechanik put in the pan. And pour the tomato sauce. Close the lid and simmer after boiling to simmer for 25 minutes.
    Details and cooking detail you can see in my very brief video below.
    Bon Appetit!

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