Ingredients for making buckwheat porridge with stew
- Beef stew 1 jar
- Buckwheat groats 1 cup
- Onion 1 piece (large)
- Carrot 1 piece (large)
- Tomato paste 1 tablespoon
- Salt to taste
- Purified water 2 cups
- Main Ingredients: Beef, Onion, Carrot
- Serving 3 servings
- World Cuisine
Glass (capacity 250 milliliters), Tablespoon, Stove, Deep heat-resistant pan with a thick bottom and a lid (capacity 3 liters), Wooden kitchen spatula, Kitchen knife, Cutting board, Canned wrench, Plate
Cooking buckwheat porridge with stew:
Step 1: prepare the ingredients.
First, we prepare all the products that we need in the process of preparing this simple, but at the same time tasty dish. We pour the right amount of buckwheat on the clean kitchen table and sort it out, removing any kind of rubbish.
Then we transfer the grains to a sieve with a fine mesh and thoroughly rinse them under a stream of cold running water until the flowing liquid becomes transparent. After that, leave the cereal in a sieve until use.
Next, peel the onions and carrots. We wash the vegetables under cold water, dry them with paper kitchen towels, take turns on a chopping board and chop. We cut onions into rings, half rings or cubes up to 5 millimeters thick.
Cut the carrots into thin strips or rub it on a coarse grater. We spread the slices into separate deep plates and use the canned wrench to open the stew. We also put salt on the kitchen table, without it, buckwheat will be fresh, and bring the water in the kettle to a boil.
Step 2: prepare buckwheat porridge with stew.
Now we select the inventory in which we will cook porridge with stew. The ideal option is a deep aluminum frying pan or a cauldron, but if there are none, you should not be upset. An ordinary pot with a thick bottom will do. We spread the fat from the stew in it and put it on medium heat.
In 2 - 3 minutes put chopped onion in a saucepan and simmer it for 2 minutes to easy transparency.
Then add carrots to it and cook them together for a couple of minutes, stirring with a wooden kitchen spatula.
Next, put the stew in a saucepan and fry it with vegetables until the moisture evaporates. This process is needed to give the meat a rich flavor and more accurately determine the amount of water for buckwheat.
As soon as the liquid evaporates, we fill the stew with tomato paste and mix everything thoroughly. After this, pour buckwheat into the pan, fill it with two glasses of boiling water from the teapot and add salt to taste. Again, mix everything, bring the liquid to a boil, reduce the temperature of the stove to the very minimum, cover the saucepan with a lid and simmer the buckwheat until fully cooked.
It will take about cooking from 15 to 25 minutes, depending on the buckwheat variety, as a result, the porridge will become soft, crumbly, and there should not be water in the pan at all! When the dish is ready, lay it on the plates and serve to the table.
Step 3: serve buckwheat porridge with stew.
Buckwheat porridge with stew - a fragrant, hearty and very tasty dish. It is served hot as a second course and served with pickles or fresh vegetable salad. The taste of such buckwheat is very rich, with a pronounced aroma of meat and vegetables. Enjoy a simple and homemade meal!
Enjoy your meal!
- if desired, vegetables and meat can be stewed with such spices: ground leaf of laurel, paprika, allspice and black ground pepper;
- finely chopped sweet peppers and fresh mushrooms chopped in layers can be added to onions and carrots;
- for the preparation of this dish, it is advisable to use premium stew;
- if you purchased unroasted buckwheat, then it can be calcined in a dry frying pan for 2 to 3 minutes, stirring vigorously.