Buckwheat with minced meat - simple but very tasty dish

In everyday life, most of us prefer to cook simple meals at home, which do not require much effort and time. But the simplicity of cooking does not mean that the food will be tasteless, because even with the most common products you can cook a real culinary miracle. An example of such a very simple, but delicious dish can serve as buckwheat with minced meat.

It will not take a long time to prepare this dish, especially if you have ready-made crumbly buckwheat porridge cooked in advance. How to cook such a mess? Here everything is quite simple, but there are still a few nuances that must be considered.

For the preparation of crumbly buckwheat, we need a half cup of cereals, three glasses of water, salt and butter to taste.

First, measure the required amount of cereal with a glass or any other measure. Then groats should be sorted out. Despite the fact that today it is sold, basically, "pure" buckwheat, do not spare the time to sort through the groats, because getting into the porridge of a small pebble can cause a lot of trouble. Then the rump should be washed, but it is not necessary to soak the buckwheat before cooking. Many people consider it necessary to toast buckwheat in a dry frying pan. But since today the shops are already being prepared in the cooking of cereals, this operation is not necessary.

Boil buckwheat porridge is best in a saucepan with a thick bottom or kazanke. We put in the capacity of cereals, fill the water at the rate, salt. If desired, you can put a laurel leaf in the water. We put the pan on the fire and, when the water boils, reduce the heat to a weak one. Buckwheat cooked for about fifteen minutes. In the finished porridge it is worth adding a little butter.

It is even easier to cook buckwheat porridge in a multivariate. To do this, it is enough to put rinsed croup in the bowl of the device, add salt and pour in water at the rate. Then close the cover of the multivark, turn on the mode, which is called "buckwheat porridge". After the timer signal, we will get ready crumbly porridge.

So, buckwheat porridge is ready for us, now we need to prepare forcemeat. To do this, fry in a frying pan finely chopped onion in butter or vegetable oil, then add the minced meat to the onion and fry it, preventing the formation of lumps. Stuffing should be salt and pepper, you can add other seasonings to taste. When the stuffing is ready, we spread buckwheat porridge to it, mix it and weighed it on low heat for another five minutes. Our buckwheat with minced meat is ready, you can lay it on plates and serve it to the table. Fans can eat such porridge with tomato or any other sauce, although buckwheat with minced meat is tasty and without additional additives.

And how to cook buckwheat with minced meat, if there is no ready-made cereal? In this case, you can make this dish in another way. Especially delicious will turn buckwheat with minced meat, if in the preparation for the porridge add vegetables and mushrooms.

So, for a glass of raw buckwheat groats take 300-400 grams of minced meat, two hundred grams of fresh champignons, boletus or other mushrooms, one large tomato (or a couple of spoons of tomato sauce), one onion and carrots, a couple of pods of Bulgarian pepper. In addition, we need 2 glasses of water or meat broth, a slice of butter, spices and salt.

You can cook this dish in a frying pan with deep sides or in a cauldron. Fry the mince on the butter, then add to it alternately onions, carrots, Bulgarian pepper (vegetables are better cut into smaller, however, it's a matter of taste). Then put the vegetables and meat cut mushrooms and chopped tomato or tomato sauce. Stir, pour in water or broth, salt and season, then pour in the buckwheat and flatten it over the surface without mixing it with vegetables. After the water boils, cover the dishes with a lid and lower the heat. Cook for about half an hour. Then turn off the heating and mix everything. Our fragrant buckwheat porridge with minced meat and vegetables is ready. Serve it to the table, sprinkle with herbs and decorate with slices of fresh cucumbers and tomatoes.