How to cook buckwheat with meat in a saucepan. Delicious crumbly buckwheat porridge with meat - a step by step recipe
And above all, the main rule of a decent housewife: sort out buckwheat. Always! Even if it seems that "Well, here she is in a clean package." Let you find only three specks in a glass, but they will spoil the impression of the whole pan of excellent porridge.
How to cook buckwheat porridge with meat, step by step recipe with photos:
Cut the meat into cubes maximum 1.5 * 1.5 cm. Cut the onion quite finely.
We wash the sorted cereals under running water. At least three times! 
Traditionally, fry the onion first, then add the meat to it for frying. In the process, everything is well salted.
Pour boiling water into the pan - about 400 ml. That is, this is the volume of water in which buckwheat porridge will subsequently be cooked. Close the lid, leave on low heat for 15 minutes.
By the way, if you plan to cook porridge in a saucepan, and not in a pan, then roast it right in the saucepan. It is important for us to preserve the meat flavors that will stick to the bottom and which we will “pick up” into the finished dish by pouring boiling water into the dishes, we used the same principle when cooking.
When the broth is ready, we fall asleep grits. Here it is necessary to finish with salt. Try some water, if it is strongly salty, then it is enough. If the taste is weak in salt, add salt, because cereals also need salt, and not just meat.
It is necessary to cook buckwheat porridge correctly only under a lid and over low heat so that it warms up well and becomes pleasantly crumbly.
If all the water is already absorbed by you, and the grits are still elastic by the tooth, then feel free to add boiling water.
And if your buckwheat porridge looks as appetizing as in this photo, then it remains to follow the last rule - you can’t spoil the porridge with butter. Even the one with meat.
It would be ideal to leave buckwheat porridge on a cooling burner under towels to blame, but it is very tasty right from the heat of the day.
Bon appetit!
The benefits of buckwheat do not cause, of course, no one doubts. But how to cook buckwheat porridge so that you quickly get a full-fledged second course? I offer an unusual cooking option. Let's cook it with meat just in a pan. Don't know if it will work? Relying on detailed recipe, illustrated with step-by-step photos taken, it will not be difficult to make such a delicious dish for you.
How to cook buckwheat with meat in a pan
The first thing to do is decide on the choice of meat. I will cook pork fillet. Others possible options can be chicken breast or beef. But keep in mind that different meats need different times to reach readiness. If you have chicken, then you can cook the meat a little less, and if you have beef, then, on the contrary, it will take longer. But, very important point- in order for the meat in the finished dish to be soft and juicy, it is necessary to wait until it is completely defrosted. Defrost at room temperature rather than in the microwave.
So, my pork meat is 350 grams, then we cut off all the veins and films from it. Cut into pieces as in the photo. I like larger pieces, so I cut into cubes, approximately 1.5-2 centimeters.
Pour 3 tablespoons of oil into a frying pan and set it to high heat. The pan needs to be very hot.
We throw the meat into the hot oil and quickly fry it until golden brown. It is important that as little juice as possible runs out of the meat.
When the top layer of the pieces of meat grabs and browns, you can reduce the heat as much as possible and simmer the meat under the lid for about 15 minutes. If necessary, you can add 2 tablespoons of water.
While the meat is cooking, let's take care of the vegetables. Take 1 medium onion and 1 small carrot.
Standard processing: cut the onion into cubes, three carrots on a coarse grater.
Fry the meat with carrots and onions.
When the carrots change color and a pleasant carrot-onion aroma appears, it's time to introduce buckwheat.
Pour 1 cup of buckwheat into the pan, mix everything.
It remains to add water and spices. It is better to add hot water so as not to knock down temperature regime dishes. Water will need approximately 2 times more buckwheat. But if your frying pan is large in diameter, the same as in my photo, then you need to add more water, since water evaporates faster from a wide frying pan. The main guideline for the amount of water - buckwheat should be buried in water by about 1 centimeter. In general, I got 2.5 cups of boiling water.
Salt, pepper the dish and spread the bay leaf on top.
Bring the liquid to a boil over high heat and reduce the heat as much as possible. Our buckwheat with meat will languish until the water boils completely. It took me 40 minutes.
Well, on this, our delicious crumbly buckwheat porridge with meat is ready. So, easily and simply, you can cook a very satisfying and tasty second course. Mix buckwheat with meat right in the pan and put on plates.
Try to cook according to this photo-recipe yourself and you will definitely not be disappointed.
- 0.5 kg of pork pulp;
- 50-100 ml of vegetable oil;
- 2 pieces of sweet bell pepper;
- 1 medium carrot;
- 350 gr buckwheat;
- 1 tsp with a slide of salt;
- bay leaf, ground black pepper, Italian herbs.
I'll start in order.
1. Rinse the pork, cut into small cubes (as you like, you can use large pieces).
2. Put the meat in a thick-walled cast-iron, stew-pan or duck-pot, pour a little vegetable oil on the bottom and put the dish on the fire so that the meat is fried and smells delicious.
3. Cut the vegetables into small cubes and pour into the fried meat. Stir, fry a little more all together. By the way, bell pepper and carrots with buckwheat porridge are very friendly.
4. Now pour a glass and a half of water into the pot, cover with a lid and simmer vegetables over low heat for another 15 minutes.
5. In the meantime, we prepare buckwheat: we wash it several times, drain the water. Pour spices and salt into a saucer: I took 0.5 tsp. black ground pepper, about 1 tsp dried Italian herbs, a couple of bay leaves and 1 tsp. salt with a small slide.
6. Stew meat right time add spices and salt.
7. Following the spices, immediately add buckwheat, leveling with a spoon.
8. Now fill the porridge with meat with water. We take a portion of water the same as the washed buckwheat (considering that there is still moisture in the pan from previous operations).
9. Cover with a lid and let the porridge simmer over low heat until all the moisture is absorbed and the buckwheat is steamed. The aromas spill out so much that you envy yourself :) But black pepper slightly tickles your throat while the dish is being cooked. And now comes the moment of tasting - we serve fragrant buckwheat porridge with pickles or sauerkraut. Oh, what a pleasure, and why have I not cooked like this before? And then all the gravy and gravy, and simmer it all together - it comes out much tastier!
Buckwheat protein in terms of the content of essential amino acids can be compared with meat products, but it is only easier and faster to digest. Therefore, if you are thinking about a diet, do not hide buckwheat far! Well, and, no doubt, in terms of iron content, this “miracle” cereal is deservedly given the “leading line”. But how to cook buckwheat to make it - the most delicious buckwheat porridge, I'll tell you now.
We take buckwheat, good quality. Be sure to sort it out and discard all unnecessary (not peeled grains, etc.). Do not be lazy, and calcine buckwheat in a cauldron or in a dry frying pan. Then, fill it with cold water and rinse. All the remaining husk floats to the surface, we will get rid of it without problems - just carefully drain the water.
Now the most interesting thing: pour into a saucepan with a thick bottom cold water, at the rate of 1 tbsp. buckwheat for 2.5 tbsp. water. Pour in clean cereal and put on fire. As soon as the water boils, remove the resulting noise and salt the water. Now, I am opening the formula for success, for the most delicious buckwheat porridge - cut the onion into a very small cube and throw it into the pan. Our porridge will be cooked for 20-25 minutes. Once all the water has been absorbed, it's done! Turn off the fire and season our buckwheat porridge with butter.
As they say - you can't spoil porridge with butter! Serve hot buckwheat porridge. I'll tell you a secret, it would not be bad to open a jar of crispy cucumbers or make a salad with tomatoes. Bon appetit!
Just lick your fingers. Buckwheat with lordly meat is the usual large quantity stew.
I personally ate buckwheat in the army, I didn’t even look in her direction for 10 years, but buckwheat with meat in a lordly way is a worthy dish.
There are a huge number of options for cooking buckwheat dishes. But the most popular and delicious dish is buckwheat cooked according to the technology
If YOU do not like buckwheat porridge, this cooking option will help you appreciate and rediscover the taste of buckwheat.
Portions for 8 people
Total cooking time: 1 hour 20 minutes.
Preparation time: 25 minutes.
Cooking time: 55 minutes.
To prepare delicious buckwheat with meat, we need:
- buckwheat 2 cups
- pork 700-800 gr. Any meat can be beef, lamb ...,
- bow 3-4 medium heads + 1 small onion,
- vegetable oil 70-80 gr.,
- water 1.5 l.,
- ground black pepper 0.5 teaspoon,
- salt 0.5 teaspoon.
Preparing buckwheat groats
- We sort out buckwheat. It needs to be fried.
- Pour the washed buckwheat into a dry, oil-free, cast-iron frying pan fried over medium heat.
- We periodically stir the grits in the pan until it starts to crackle, the color starts to change to a darker one, the smell of fried buckwheat appears, as we did when preparing buckwheat porridge.
- Remove the fried buckwheat from the heat, let it cool in a pan, stirring it occasionally.
How to cook buckwheat with meat lordly
- Peel and wash the onion, cut into cubes.
- We wash the meat in running water.
- Cut off excess fat, films, veins from meat with a knife.
- Cut the meat into pieces.
- Fat cut into small pieces. Put aside.
- Pour into a dry clean cauldron vegetable oil and heat it over high heat until a whitish haze appears.
- We put a small onion peeled from the peel in a cauldron with hot oil. . (see photo) We do not reduce the fire.
The onion will give the oil a unique aroma that induces appetite. We did this when or.
- We do not reduce the fire. We throw away the fried small onion, we will no longer need it.
- Put chopped fat in a cauldron, fry it until yellow-orange. We do not reduce the fire.
- Let the meat cook, stirring occasionally with a slotted spoon, until golden brown.
Hot fat will quickly make a crust on the meat. A thick-walled cauldron, due to its mass, will not allow the oil to cool quickly and all the juice will remain in the meat.
We need about 1.5 liters of boiling water.
- We do not reduce the fire, lay the chopped onion fried.
- Fry the onion along with the meat until golden brown. We do not reduce the fire.
- Add boiling water to cover the meat a little.
- Salt to taste, cover with a heavy lid of the cauldron. We are waiting for steam to come out from under the lid.
- Now we reduce the fire to a minimum so that the steam from under the lid comes out slowly.
- Stew the meat until it is like a stew, the fibers will easily separate.
- Bring the water in the kettle to a boil.
Do not mix meat with buckwheat.
- In a thin stream, so as not to damage the layer of buckwheat, pour boiling water. So that the water covers the buckwheat two fingers higher, index and middle.
- Bring to a boil over medium heat. Salt, pepper to taste only zervak (broth). Do not mix cereal with meat.
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- Steam has gone, reduce the fire to small, so that the steam comes out little by little from under the lid of the cauldron.
- Simmer over low heat for about 15 minutes.
And the smell of fried buckwheat with stew and onions literally penetrates into all corners of the house. You can't bully people like that.
Buckwheat porridge with meat
Ingredients:
Pork pulp (six hundred grams);
Carrot - 5;
Bulb - 2;
One hundred grams of butter;
A glass of vegetable oil;
seasonings;
Cooking method:
Onions are peeled and cut into half rings.
Carrots are peeled and cut into strips.
Pork is cut into small pieces.
Pour vegetable oil into a saucepan with high edges and fry the onion. Then meat is added and fried.
Pour out the carrots and pour a liter of water. Salt, add spices and stew on low gas.
In another frying pan, melt the butter and fry the buckwheat.
After that, the fried buckwheat is transferred to the meat. Pour in water so that it completely covers the contents of the pan. Put on medium fire. As soon as the water evaporates a little, the gas is reduced and they continue to languish for another twenty minutes.
When ready, the contents of the pan are mixed, laid out on plates and served.
Buckwheat porridge with meat "Classic"
Ingredients:
A glass of buckwheat;
Two glasses of water;
Three hundred grams of pork meat;
Bulb - 1;
Salt pepper;
Sunflower oil.
Cooking method:
The meat is washed, allowed to drain and cut into pieces. Then fried in a frying pan, salt, pepper.
The onion is cleaned and finely chopped. Add to the meat and continue to stew it on low gas.
Meanwhile, boil the buckwheat. Water is poured into a saucepan and put on fire. As soon as the water boils, the washed cereal is lowered into it. Pray and cook until done. At the end add a piece of butter.
When ready, boiled buckwheat is laid out in the center of a flat dish, meat stewed with vegetables is laid out along the edges. Served to guests.
Buckwheat porridge with meat in a slow cooker "Po-selyanski"
Ingredients:
Two measuring cups of buckwheat;
Three hundred grams of meat;
Sour cream - one table. false;
Two and a half measuring cups of water;
Onion - 1.
Cooking method:
The meat is cut into pieces, put in a multicooker bowl and fried with an open lid.
Buckwheat is washed, the onion is cut into rings or half rings. Add to saucepan with meat. Pour in water, add salt and sour cream. Cooking on the "Porridge" mode.
Buckwheat porridge with meat according to grandmother's recipe
Ingredients:
Five hundred to six hundred grams of beef;
Two large bulbs;
Fifty to sixty grams of butter;
Ground black pepper;
Lavrushka leaves;
Buckwheat;
Cooking method:
First, they cook the meat. It is cleaned of films and tendons, then cut across the fibers into small pieces one and a half centimeters thick and then beaten off. The bottom of the brazier or frying pan is greased. The meat is laid in layers, alternating layers in the following sequence: one layer of meat, one layer of onion, cut into rings, but so that the last one is meat. Sprinkle each layer with salt and pepper, and brush the top layer with butter. Stew the meat over low heat until tender.
Buckwheat is boiled. When serving, pour over meat with gravy formed during stewing.
Buckwheat porridge with meat and cheese
Ingredients:
Beef (six hundred to seven hundred grams);
Small carrots - 4-5;
Bank of mayonnaise;
Buckwheat;
Flour - one or two tables. false;
Cheese - sixty-seventy grams;
Sugar, salt;
Pepper, spices.
Cooking method:
The meat is freed from tendons and films, cut into small pieces, salted, rolled in flour and fried so that it is covered with a golden crust. Rub on a coarse grater, first cheese, then carrots. Spread the chopped meat on the pan and stew for one hour, and then add the grated carrots.
Mayonnaise is mixed with one teaspoon of sugar, then the resulting mixture is added to the pan, where the meat is stewed with carrots. Simmer until the meat is soft. Seven to eight minutes before full readiness, sprinkle the meat with grated cheese.
Buckwheat groats are boiled, laid out on portioned plates. Topped with stew with cheese.
Buckwheat porridge with meat and tomato paste
Ingredients:
Beef (600-650 grams);
Animal fat - two or three tables. false;
Two bulbs;
Tomato paste (three to four tablespoons);
Wheat flour (one and a half tablespoons);
One hundred grams of sour cream;
Buckwheat;
Greens, salt;
One tea. lies. Sahara;
Cooking method:
The meat is freed from films and tendons, cut into small pieces the size of half matchbox and sprinkle with sugar, salt and pepper. Then the pieces of meat are breaded in flour, fried in fat and fried and pre-chopped onions are added to the pan. Pour half a liter of water (or meat broth), stew for an hour. Then add tomato paste to the pan and simmer until tender. The finished meat is poured with sour cream and stewed for another three to four minutes.
Buckwheat is boiled and served with stewed meat.
Buckwheat porridge with meat in a pot
Ingredients:
Pork pulp (half a kilogram);
One carrot;
Three hundred grams of onion;
Buckwheat (half a kilogram);
Butter;
One and a half liters of water;
Salt - two teas. false;
Cooking method:
Onions are cut into half rings, carrots are chopped on a grater.
Pork is cut into pieces and mixed with prepared vegetables.
A little oil is poured at the bottom of each pot, meat and vegetables are laid out and poured with water. Salt, pepper, add bay leaf.
Stew in the oven for about an hour. Then the pots are taken out, poured into each washed buckwheat, water, a piece of butter are added and sent back to the oven. Simmer for about half an hour. The dish is ready.
Buckwheat porridge with chicken meat
Ingredients:
One chicken or one kilogram of chicken legs;
One or two bulbs;
Buckwheat (three hundred to four hundred grams);
One hundred grams of vegetable or ghee;
Tomato paste (four to five tablespoons);
Spices and salt.
Cooking method:
Buckwheat is washed and boiled.
The chicken is washed, plucked and gutted if necessary. Pour it with water and salt, cook until tender, periodically removing foam and excess fat. After the chicken is ready, separate the meat from the bones and chop it finely.
In a frying pan poured with oil, put buckwheat and chicken pieces, add tomato paste and mix everything. Groats with meat should be boiled over low heat for twenty to thirty minutes. At the end of cooking pepper and, if required, more salt.
Buckwheat porridge with minced meat
Ingredients:
Three hundred grams of buckwheat;
Vegetable oil - one hundred grams;
Two hundred grams of minced meat;
Onion - 3-4;
Carrot - 2;
Cooking method:
Heat oil in a frying pan, add onion rings, chopped carrots. All ingredients are passivated.
Add to fried vegetables chopped meat, fry for another fifteen minutes on low gas.
Water is added to minced meat and left to stew.
I wash the buckwheat and spread it on the prepared minced meat. Pour water and simmer until the cereal is ready.
Buckwheat porridge with meat and mushrooms
Ingredients:
Half a kilogram of buckwheat;
Beef pulp - four hundred grams;
Two hundred grams of mushrooms;
Bulb - 2;
Two carrots;
One liter of water;
Seasonings, salt.
Cooking method:
The beef is cut into pieces of medium size, the onion is finely chopped, the carrots are passed on a grater. Vegetables are fried in a skillet with oil. Then add chopped mushrooms and stew a little more.
In another frying pan, fry the beef until browned, then pour in one liter of boiling water, cover with a lid and leave to stew until tender.
Buckwheat is washed, first lightly fried in a dry frying pan.
Then the cereal is added to the beef, pepper and salt. Close the lid and simmer. Ten minutes later add sautéed vegetables, fried mushrooms, chopped herbs, seasonings. Stir and leave to simmer on low gas until cooked.
Buckwheat porridge with meat - tricks and tips
Buckwheat groats, before boiling, should be washed well under running cold water.
To make buckwheat crumbly, it can be fried in a pan, and only then added to the meat, pour water and simmer. So the dish will turn out in own juice and tastier.
The meat should be cut into small pieces across the grain.
