Bulgur with minced meat

Several types of cereals are made from wheat. In our country, the most common manka, in the Balkans, in India, in the Caucasus and the Middle East - Bulgur. It is crushed and partially peeled wheat, simultaneously treated with steam. Compared to the decoy, this product has a significant advantage: it does not boil soft enough to turn into a viscous porridge, but it is also relatively short-lived. If you cook bulgur with minced meat, you get a hearty dish that can serve a full meal or dinner. It will be even tastier if it is supplemented with vegetables.

Cooking Features

There are many recipes for making bulgur with minced meat. The technology of cooking these foods can have significant differences. In order to avoid mistakes and get the expected result, you need to follow the instructions that accompany the specific recipe. However, there are several common points, the knowledge of which will help to get the best result, regardless of what version of the dish a cook works with.

Bulgur comes in different sizes. Small is used similarly semolina - it is added to the patties and pastries instead of flour. Large bulgur is considered ideal for soups and pilaf. It can also be used for cooking with minced meat, but even better for this is medium-sized cereal.
By production, Bulgur is treated with steam and it is believed that it is no longer necessary to wash it, however, great trouble will not happen if you decide to wash this grits.
Often, before pouring water and boiling, bulgur is fried in oil or in a dry frying pan. This manipulation allows to reveal the subtle nutty aroma peculiar to this type of cereal.
Bulgur can be cooked with minced meat from any kind of meat. It is important that the meat was high quality. Experienced housewives prefer to cook it personally from the meat pulp. Shop product can be made with the addition of skins, cartilage and other fragments that do not improve the taste of minced meat and do not make it healthier.
Most often, before joining with bulgur, mince is fried, sometimes with vegetables. Bulgur is added to the stuffing dry or boiled beforehand - this already depends on the recipe. If necessary, add water or broth, then the dish is brought to readiness. Liquid, which is poured products, it is best to use hot.

Most often bulgur with minced meat is cooked in a cauldron or in a frying pan. Also for this purpose suitable multicooker. The technology of cooking depends not only on its composition, but also on what it is prepared in. There are a lot of recipes so that the hostess can choose the one that matches her abilities and gastronomic preferences.

Bulgur with minced meat in a pan

Composition:

Bulgur - 0, 2 kg;
water or broth - 0, 5 l;
ground beef - 0, 2 kg;
carrots - 100 g;
onions - 100 g;
tomato paste - 20 ml;
refined vegetable oil - how much will go;
salt, curry seasoning - to taste.

Method of preparation:

Scrape carrots, wash, dry with a napkin. Grind it grated with large holes.
Free the onions from the husk, cut into small cubes.
Boil water or broth.
Mince mash with a fork.
Heat oil in a pan, put onion in it, fry it until golden brown.
Add carrots, tomato paste, salt and curry seasoning. Pass the vegetables, stirring with a spatula, for 5 minutes.
Add the mince and half a glass of water. Extinguish food for 7-8 minutes.
Place bulgur with minced meat and vegetables, fill it with hot water or broth.
Cover the pan with a lid. Cook on low heat for about 20 minutes, until cooked bulgur. If there are a lot of liquid in the pan, increase the intensity of the flame and evaporate it by removing the lid from the pan.

The bulgur prepared according to this recipe is fragrant and appetizing. The taste of this dish will not disappoint you either.

Bulgur with minced meat in a multicooker

Composition:

Bulgur - 0, 4 kg;
water or broth - 0, 8 l;
minced meat - 0, 3 kg;
onions - 150 g;
carrots - 150 g;
salt, seasoning for pilaf - to taste;
refined vegetable oil - 40 ml.

Method of preparation:

Peel the carrot, grate it large.
Onion, freeing from the husk, cut into small pieces.
Pour vegetable oil into the multicooker bowl. Turn on the device by selecting the “Frying” program. If such a function is not provided for your unit, you can use the Baking program.
Put onions in the crock-pot, add carrots to it in 2-3 minutes. After another 5 minutes, add the minced meat, salt it and season. Continue to cook 5 minutes in the same program.
Add bulgur, fill it with water or broth.
Change the program by selecting the one that is most suitable for preparing meals from cereals. It may be called “Rice”, “Pilaf”, “Buckwheat” or otherwise. If your device does not determine the cooking time automatically, you can set the timer to 30-40 minutes depending on the size of the cereal.
Stir the dish, then let it continue in the heating mode for another 20 minutes.

While cooking a bulgur in a slow cooker, you can not worry about the fact that it will burn. Using this kitchen gadget allows you to get an excellent result, even if the chef does not have any culinary experience.

Bulgur with vegetables and minced meat

Composition:

Bulgur - 0, 2 kg;
ground beef - 0, 5 kg;
onions - 100 g;
sweet pepper - 0, 2 kg;
tomatoes - 0, 3 kg;
broth or water - 0, 4 l;
salt, hot red pepper and paprika - to taste;
refined vegetable oil - how much will go.

Method of preparation:

Onion, freeing from the husk, cut into thin half-rings.
Slice the tomatoes crosswise on the side opposite the stem. Dip them in boiling water and blanch for 2 minutes. Take the tomatoes out of the boiling water with a skimmer and put them in a container filled with cold water. Peel off the cooled fruit. Cut seals in the stalk area. Cut tomato pulp into medium sized cubes.
Pepper seeds are removed, at the same time removing the stem. Cut it into halves or quarter rings.
At the bottom of a cauldron or a thick-bottomed pot with a high-quality non-stick coating, pour in the oil. Put the onion in it. Brown it to a golden hue.
Add the stuffing. Cook it until it turns pale.
Add pepper, tomato, salt and spices. Stir and simmer for 5 minutes.
Pour bulgur, fill it with warm broth or water. Stir products.
Reduce the intensity of the flame and cook the food for 20-25 minutes, cover the cauldron or pot with a lid.

Already prepared food can be additionally mixed with zucchini or eggplants cooked separately.

Cabbage rolls with bulgur and minced meat

Composition:

young white cabbage - 0, 7-0, 8 kg;
ground beef - 0, 4 kg;
bulgur - 100 g;
tomatoes - 0, 2 kg;
tomato paste - 20 ml;
sweet pepper - 100 g;
onions - 0, 2 kg;
carrots - 100 g;
fresh greens - 20 g;
sugar - 10 g;
salt, black ground pepper - about the taste;
refined vegetable oil - 50 ml.

Method of preparation:

Bulgur pour a glass of water, add salt, put on a slow fire and boil until there is no water left in the saucepan.
Wash the head, cut the leaves at the stalk, remove them from the head.
In a large saucepan, boil water, dip the cabbage leaves into it for 2 minutes, remove them and let them dry.
Grind one onion or chop with a meat grinder. Combine it with minced meat, salt and pepper it.
Mix the mince with the prepared bulgur, mix.
The remaining onions, freed from the husks, cut into thin half rings or quarters of rings.
Cut the peeled carrots into straws or coarsely grate.
Cut the pepper in straws.
Pour the boiling water over the tomatoes, peel, grate or grind to a mash with a blender.
Heat oil in a pan, fry chopped onion and carrot in it for 5 minutes. Add pepper and tomato to them, stew for 5 minutes.
Put a cabbage leaf on a plate. Place a spoonful of minced meat on it at one end. Roll the sheet into an envelope. Put the stuffed cabbage in the pan. Similarly, form cabbage rolls from the remaining cabbage and minced meat.
Fill the cabbage rolls with tomato sauce.
Dissolve a spoon of tomato paste with a liter of cabbage broth or water. Pour this mixture into the pan with the stuffed cabbage.
Place the saucepan with the cabbage on a slow fire and simmer them for 40 minutes, making sure that the liquid does not boil off completely. If necessary, water or cabbage broth can be poured.

Cabbage rolls with minced meat and bulgur can be served with sour cream or gravy from the sauce in which they were stewed.

Bulgur, supplemented with minced meat, turns into a full-fledged dish, tasty and satisfying. It can be cooked for lunch or dinner. There are many recipes for this dish, so every gourmet will be able to choose the option that corresponds to his gastronomic preferences.