Buckwheat with beef in a frying pan. Braising in a frying pan

14.05.202027.05.2017

For a dish like this, I always take either brass or entrecote beef; the point is that there is nothing in it but meat, especially if it is planned that children will eat the dish later.
We start preparing the dish by washing and boiling the buckwheat. It cooks quickly, after the water boils over low heat under closed lid exactly 16 minutes.

Now let's move on to preparing the rest of the ingredients.
One large one and juicy carrots three on a coarse grater:

And we send it to the heated water in sufficient quantities vegetable oil frying pan, lightly fry:

Now we chop two medium-sized onions into half rings:

And put it in a frying pan with the carrots, add one tablespoon of dried herbs (dill, parsley, whoever likes it more), of course, you can replace it with fresh ones.

Now mix everything well and cover with a lid so that our vegetables are saturated with each other’s aroma and stewed a little.
We do not simmer for long, 3-4 minutes, this time is just enough to cut the meat.
As a result, in the frying pan we should get this beauty:

Now let's get to the meat. I always buy chilled meat, and to make it easier to cut it into small pieces before cooking, I put it in the freezer for 15-20 minutes (my temperature there is -28, and therefore it freezes quickly).
Then it will not be difficult to cut the slightly frozen meat into even slices even with a not very sharp knife.

The meat should be cut into slices approximately 1 centimeter thick.
Then place the beef slices on top of the onions and carrots.

You should immediately add a LITTLE amount of water, about one quarter of a glass, the amount depends on the size of the pan in which you will cook. I have a frying pan with a diameter of 28 cm.

And of course, salt and pepper the meat to taste

Then mix everything well, we must try to make sure that the meat ends up at the bottom of the pan:

After this, close the frying pan with a lid, turn the heat to minimum under the frying pan and “forget” about it for 40 minutes.
After the allotted time, the contents of the pan should look like this:

Now we put the buckwheat that has been ready for a long time right here:
We level it over the entire area of the pan. This is necessary so that it absorbs the resulting meat and vegetable juice and is not dry.

Now close everything with the lid again and simmer for another 10 minutes over low heat.
Before serving, mix everything and add fresh vegetables and decorate with greenery.

Bon Appetit everyone!

Cooking time: PT01H10M 1 h. 10 min.

Approximate cost per serving: 80 rub.

We will need:

500 grams of beef
one and a half glasses of buckwheat
1 onion
1 large carrot
salt to taste

Buckwheat, probably the most popular and most delicious! is a rich source of vitamins, iron, amino acids, it contains such minerals, such as phosphorus, calcium, oxalic acid. In general, a whole storehouse of vitamins.

And beef contains complete protein, which is well absorbed by the body.
Buckwheat porridge with beef is very satisfying and tasty dish, which can feed the whole family!

Preparation of buckwheat porridge with beef:

1. First of all, let's take care of the beef. We clear it of films, cut it into cubes or cubes, as for goulash.

2. Peel the onion, chop finely, and chop the carrots into coarse grater.

3. Take a large saucepan or saucepan, pour some water, cook the beef for about 30 minutes.

4. While the meat is cooking, thoroughly rinse our buckwheat. The water should become clear. We took buckwheat. These are fried and crushed buckwheat kernels. Buckwheat boils faster than egg. Children most often cook porridge just right.

5. Salt our meat, add chopped carrots and onions, cover with a lid and cook for about 10 minutes.

6. When our meat is almost ready, add buckwheat. Add water so that it is about 1-1.5 cm higher than the buckwheat. After the buckwheat and meat have boiled, reduce the heat and cook for about 20-25 minutes, until the buckwheat has absorbed all the water. Turn off the heat and let our porridge with meat brew for another 10 minutes.

Buckwheat with meat is the most satisfying version of a buckwheat dish. It is recommended to regularly include this cereal in the diet. It contains many vitamins, essential amino acids and microelements - iron, calcium, phosphorus, copper.
Buckwheat, for all its usefulness, is also very delicious product. There are many recipes for making buckwheat. These are recipes for first courses (soups) and desserts - jelly (more here), pancakes, pancakes. But, most often, this cereal is used in the preparation of main courses or side dishes - porridge (for example, buckwheat with meat).
Buckwheat is a universal grain from which you can prepare many healthy and interesting recipes porridge Dishes are prepared on the stove, in a slow cooker or in the oven (for example, buckwheat porridge in pots). Like any other porridge, buckwheat can be eaten sweetly by adding sugar, honey, jam, and dried fruits. At the same time, its caloric content increases with each gram of sweet. You will also like the recipe pearl barley porridge.
In its classic form, buckwheat porridge is prepared with the addition of butter. It turns out much tastier and more satisfying if you cook it with meat. These products go great together. The dish is nutritious, has a wonderful aroma, beneficial properties and beautiful taste qualities. To add variety to the menu, you can cook with various types meat. Here is a recipe for buckwheat porridge with meat.

Products needed for preparing buckwheat porridge:

Buckwheat – 400 gr.
Pork – 400 gr.
Onions and carrots – 150 gr.
Water – 1 l
Vegetable oil or fat – 80 gr.
Pepper, salt and other spices - to taste

How to cook crumbly buckwheat porridge with meat, step-by-step recipe:

1. To prepare buckwheat porridge with meat, you need to start by preparing the meat. Cut the pork into small portions (also included in this recipe). You can use beef, rabbit and poultry. It is better to give preference to boneless sirloin. This way the dish will be more juicy and the meat will be tender.

2. Fry the meat over high heat until golden brown crust. For cooking, it is better to use a frying pan with high walls. Meat can be fried in any fat (melted, butter, olive oil). The best option considered a combination of butter and olive oils.

3. Cut the onion into half rings and chop the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown.

4. Combine fried meat and vegetables.

5. Pour 1 liter of boiling water over the meat and leave to simmer under the lid for 15–20 minutes.
6. Wash buckwheat 2-4 times. Tip: to make the porridge more aromatic, crumbly and tasty, dry the buckwheat in a frying pan without adding oil for 3-5 minutes. Add the cereal to the meat, salt and pepper.

7. As soon as the water boils, reduce the heat to low and leave the meat and buckwheat to simmer for 15 minutes. It is preferable to take buckwheat and meat in the quantities indicated in the recipe. But if desired, you can vary the proportions. It is important to remember that the finished porridge will increase in quantity by 2.5 times. The meat, on the contrary, may fry a little. Add your favorite spices to add extra flavor to the dish. You can use curry, suneli hops, basil, bay leaf.

8. Stir and leave to simmer over low heat under a tightly closed lid. Buckwheat should absorb all the liquid.
9. Before serving, it is recommended to leave the porridge to brew under the lid.
Cooked according to this recipe Buckwheat with meat turns out crumbly and very aromatic. It is best served hot. It is perfect for breakfast and as a second course for lunch. When serving, garnish with finely chopped fresh herbs. Buckwheat porridge with meat goes well with pickles - cucumbers, tomatoes, pickled mushrooms and sauerkraut. No less tasty and healthy buckwheat with meat it will be with fresh vegetable slices.

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Step-by-step recipes for buckwheat porridge with beef and mushrooms, vegetables or stew, on the stove, in the oven or in the slow cooker

2017-11-07 Yulia Kosich

Grade
recipe

1993

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

8 gr.

Carbohydrates

16 gr.

178 kcal.

Option 1: Classic recipe for buckwheat porridge with beef

Buckwheat porridge with beef is an almost win-win option for dinner. After all, this hearty dish has everything: meat, side dish, and roasted vegetables. All that remains is to cut a few slices of fresh bread and serve with various pickles on the table.

Ingredients:

105 grams of buckwheat;
300 grams of filtered water;
salt to taste;
210 grams of beef;
large onion;
oil for frying;
spices;
medium carrot.

Step-by-step recipes for buckwheat porridge with beef

Carefully clean the beef from tendons and films. Then wash the meat and chop into medium pieces.

Peel and finely chop large onions and medium carrots. Fry root vegetables in well-heated oil.

After a couple of minutes, add the meat pieces and cook at medium temperature for 3-4 minutes.

Transfer the roast into a high saucepan and add salt. Then add the revised one (without garbage) buckwheat and spices.

Pour in a sufficient volume of cool filtered water. Without changing temperature regime, cook buckwheat porridge with beef for 25-29 minutes. During this time, the liquid should completely boil away.

If the buckwheat is still raw and there is no water, add it in small portions until the porridge is ready. When serving, do not forget about greens and crusty bread.

If you come across a “problematic” piece of meat, it is recommended to first stew it. For at least an hour. Only then can you add fried vegetables and buckwheat.

Option 2: Quick version of buckwheat porridge with beef

Beef cannot be cooked very quickly as it is a bit tough. And you don’t want to spoil the dish. What to do if you have absolutely no time? Just boil it with buckwheat beef stew. Believe me, it will turn out not only easy, but also amazingly tasty.

Ingredients:

210 grams of water;
70 grams of buckwheat;
150 grams of beef stew;
fresh herbs;
salt to taste.

How to quickly cook buckwheat porridge with beef

Inspect buckwheat groats carefully but quickly for debris. Then rinse it and add it to the pan.

Add a small pinch of salt and pour in a full glass of boiling water. Cook over medium heat crumbly porridge approximately 15-17 minutes.

At this time, open the beef stew and carefully stir it with a fork.

Transfer the meat along with the fat into the cooking porridge and mix the contents of the pan again.

Reduce the temperature and simmer the buckwheat porridge with beef under a loosely covered lid until the water boils away. Serve with greens and cool drinks.

If you're concerned about the amount of fat in the stew, don't use it. At least in this dish. In addition, by submitting delicious porridge on the table, do not forget to supplement it with sauce or ready-made store-bought dressing (tomato or mayonnaise).

Option 3: Buckwheat porridge with beef in a slow cooker

Why is this porridge especially good to cook in a slow cooker? Firstly, the beef is guaranteed to become soft very quickly. Secondly, the porridge itself will not burn and will turn out crumbly. Well, thirdly, you can put the ingredients in the bowl and set the cooking time. So, the process will take place without your participation. All that remains is to enjoy the amazing dish.

Ingredients:

250 grams of beef;
300 grams of water;
100 grams of buckwheat;
butter;
medium onions and carrots;
salt and spices to taste.

How to cook

Wash the cleaned beef and chop into small pieces. Finely chop the onion and carrots (without husks or peels). Sort the buckwheat, removing pebbles and debris.

Heat soft oil in a bowl (Fry mode) and add onion and carrot pieces.

Continue cooking for another 6-7 minutes. When the beef becomes a beautiful golden color, add buckwheat.

Now pour one and a half glasses of water inside and switch the mode to “Porridge”.

Wait until the buckwheat porridge with beef is cooked. This will take approximately 40 minutes.

If you leave the dish in the slow cooker, it will be hot for several hours. This means that in the morning, when leaving for work, you can turn on the machine by setting the “Delayed Time” function. And by the time you arrive, a hearty dinner will be ready.

Option 4: Buckwheat porridge with beef in pots

Preparation various cereals(both sweet and savory) in pots is a pleasure. I put in the food, poured in the dressing and put it in the oven. And in just 30-40 minutes, the amazingly tasty dish is ready to serve.

Ingredients:

300 grams of beef;
100 grams of buckwheat;
300 grams of water;
carrot;
onion;
spices and salt;
20 grams of tomato paste.

Step by step recipe

Wash the peeled carrots and onions. Finely chop both ingredients.

Cut the beef (lean) into small pieces. Preferably they should be the same size.

Place the meat in equal portions into the pots. Top with carrots and onions.

Now add well-washed buckwheat. In a separate bowl, combine tomato paste and cool water. Add salt and spices to taste. Mix until smooth.

Pour the dressing into the pots and close them with lids. Cook on the grill for 45-49 minutes. Recommended oven temperature is 185 degrees.

After the specified time, check the readiness of the cereal. If necessary, add a little water and return the buckwheat porridge with beef to the oven for another 5-10 minutes.

Serve exceptionally tasty and hearty dish permissible directly in pots. At the same time, it is important to supplement the porridge vegetable salad or pickles (according to the season) and a few slices of fresh crusty bread.

Option 5: Buckwheat porridge with beef and mushrooms

Of course, porridge with meat is delicious on its own. But who said we can't make it even better? For example, adding fried mushrooms to buckwheat. Moreover, these can be purchased (champignons, oyster mushrooms, shiitake) and forest (chanterelle, white, Polish, honey mushrooms) mushrooms.

Ingredients:

150 grams of champignons;
100 grams of buckwheat;
200 grams of beef;
300 grams of water;
spices and salt to taste;
large onion;
oil for frying.

How to cook

Clean the meat, cutting off the films, fat and tendons. Then wash and cut the piece of beef.

Also chop the onion (without peeling) and chop the fresh champignons into relatively thin slices.

Heat oil in a frying pan. Place mushrooms and onions inside. Fry them for 5-6 minutes (medium heat).

Place the cleaned meat on the bottom of the cauldron. Place the next layer of mushroom frying.

Pour clean buckwheat and pour in the planned volume of water. Add spices and salt to taste.

Cover the buckwheat porridge with beef and cook for 33-35 minutes until the liquid evaporates. The cereal should turn out crumbly and juicy.

It is permissible to add other root vegetables to the mushroom fry. It could be carrots, celery or parsley. Also, if possible, use fresh herbs.

Option 6: Buckwheat porridge with beef and vegetables

If you think that buckwheat and beef are a little dry, you can add several vegetables to the recipe at once. So, for example, in the presented version we suggest trying meat porridge with tomatoes, onions, bell pepper, garlic, carrots and green beans.

Ingredients:

300 grams of beef;
100 grams of buckwheat;
250 grams of water;
2 tomatoes;
bulb;
carrot;
large bell pepper;
50 grams of green beans;
3 cloves of garlic;
salt and herbs to taste;
oil for frying.

Step by step recipe

Blanch medium tomatoes. Cut off the top of the sweet pepper and remove the partitions with seeds. Chop the vegetables into small cubes.

Remove the skins and skins from carrots and onions. After washing the ingredients, chop finely.

Also chop the trimmed beef and sort out the buckwheat.

Pour a little oil into a tall cauldron. When hot, add onions and carrots. After 2-3 minutes, add pepper and meat pieces.

Fry the ingredients for another 5 minutes and then add the buckwheat. Also distribute the tomato cubes and bean pods evenly. Add salt and crushed garlic. Add chopped herbs and add water.

Under a closed lid, simmer buckwheat porridge with beef and vegetables for about 35-36 minutes. Before serving, leave the dish to steep and cool slightly.

In addition to these vegetables, you can safely use other seasonal fruits available in the store. And if you are preparing this dish in winter, it is permissible to include frozen vegetables in the recipe. In this case, they need to be introduced at the very end, since they are already boiled, and simmered with the porridge for no more than 5-6 minutes.

Difficulty of preparation: Easily

Cooking time: up to 30 minutes

Vegetarianism: No

Kitchen: Home

Number of servings: 6 servings

Type of dish: Second courses

Calories: 69 kcal

Protein: 3g / Fat: 2g / Carbohydrates: 8g

Ingredients for buckwheat with beef stew for 6 servings:

Buckwheat recipe with beef stew step by step

Analysis of a dish based on ingredients

publication date: 03/23/2017

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findfood.ru

Buckwheat with beef

Onion – 200 g

Tomato sauce – 100 ml.

Buckwheat – 500 g

Refined vegetable oil – 60 ml.

Salt, pepper - to taste

Spices - to taste and desire

Cooking process

Surely many people love buckwheat porridge; it is good with milk, vegetables, and, of course, meat. Personally, I’m one of the “meat” options; I prefer buckwheat with turkey, chicken or lean beef. As nutritionists say, this excellent dishes on the compatibility of products and their benefits for our body. Plus it's very tasty! I’ll suggest one of my favorite ways to cook buckwheat with meat: when both products are cooked in one bowl - thick-walled saucepan or kazan - using a technology similar to cooking pilaf. In this way you can not only easily prepare delicious homemade dish, but also save on dirty dishes)))

Prepare necessary ingredients For stewed buckwheat with beef: beef (or veal) pulp, buckwheat, onions, carrots, tomato sauce, refined oil for frying, salt, pepper and favorite spices to taste. I used the “khmeli-suneli” mixture as a seasoning - I love it very much!

Heat the vegetable oil in a small cauldron and add the beef, cut into small pieces, into it.

Fry the meat over high heat for 5 minutes until lightly browned. Add onion and thin slices of carrot to the meat, cut into half rings. Pour in tomato sauce, add salt, pepper and spices.

Simmer over medium heat for 10 minutes.

Then pour buckwheat on top and pour in hot water or hot broth (if available) so that the liquid covers the buckwheat with a layer of 3.5-4 cm.

Bring to a boil and simmer over low heat with the lid slightly open for 25-30 minutes, until the cereal is cooked and the liquid is completely absorbed. If necessary, you can add hot water little by little during the process. When everything is ready, stir.

Serve buckwheat with beef hot, for example, with pickled vegetables. Bon appetit!

www.iamcook.ru

Buckwheat with beef

Buckwheat porridge with beef is prepared simply, and you will never get tired of such a culinary classic, because there are a lot of simple ways to prepare buckwheat porridge with meat.

Recipe for buckwheat with beef in pots

This recipe is also called merchant-style buckwheat with beef. Why in a merchant's way? Because it has a rich taste despite the set of simple ingredients. It is thanks to this combination that this dish will appeal to even those who do not eat buckwheat at all.

beef (pulp) – 500 g;
beef broth – 500 ml;
buckwheat – 1 1/2 tbsp.;
onions – 1 pc.;
carrots – 1 pc.;
vegetable oil;
salt, pepper - to taste.

Pour vegetable oil into a frying pan and fry finely chopped onion and grated carrots. As soon as the onion becomes transparent, add the diced beef to the frying pan and fry it until it sets, after which we transfer the sauté together with the meat to a plate.

We sort out the buckwheat and wash it. At the bottom of each pot we first place the meat and vegetables, and then pour in the cereal. Fill the contents of each pot with beef broth to barely cover, then cover the pots with a lid and place in the oven at 160 degrees. Beef stewed with buckwheat in the oven will be ready after 1-1.5 hours, depending on how crumbly the porridge you prefer. Ready dish Before serving, leave for 15-20 minutes and serve, sprinkled with herbs.

Beef goulash with buckwheat

If you already have a ready-made boiled buckwheat, then you can prepare a hearty and tender beef goulash with aromatic gravy.

Heat the vegetable oil in a frying pan and first fry the onion, chopped into thin rings, and grated carrots. Once the onion becomes translucent, add chopped garlic and beef pieces to the pan.

The meat should become golden on all sides and only after that the tomatoes are used. own juice and divorced in beef broth tomato paste. Now put the bay leaf in the roasting pan, add salt and pepper, and then simmer the meat over low heat for 1.5-2 hours, or until the meat is tender.

womanadvice.ru

Recipe: Beef stew – With buckwheat and carrots

beef – 500 gr. ;

onions – 2 pcs. ;

vegetable oil - for frying;

dried greens – 1 tbsp. ;

ground black pepper - to taste

So, the proportions of the products indicated above are designed for 4 servings, here are our products:

For a dish like this, I always take either brass or entrecote beef; the point is that there is nothing in it but meat, especially if it is planned that children will eat the dish later.

We start preparing the dish by washing and boiling the buckwheat. It cooks quickly, after the water boils over low heat under a closed lid for exactly 16 minutes.

Now let's move on to preparing the rest of the ingredients.

One large and juicy carrot, three on a coarse grater:

And we send it to a heated frying pan, poured a sufficient amount of vegetable oil, and fry it a little:

Now we chop two medium-sized onions into half rings:

And put it in a frying pan with the carrots, add one tablespoon of dried herbs (dill, parsley, whoever likes it more), of course, you can replace it with fresh ones.

Now mix everything well and cover with a lid so that our vegetables are saturated with each other’s aroma and stewed a little.

We do not simmer for long, 3-4 minutes, this time is just enough to cut the meat.

As a result, in the frying pan we should get this beauty:

Then it will not be difficult to cut the slightly frozen meat into even slices even with a not very sharp knife.

The meat should be cut into slices approximately 1 centimeter thick.

Then place the beef slices on top of the onions and carrots.

You should immediately add a LITTLE amount of water, about one quarter of a glass, the amount depends on the size of the pan in which you will cook. I have a frying pan with a diameter of 28 cm.