Buckwheat porridge with meat and mushrooms

Buckwheat porridge with meat and mushrooms

Buckwheat is one of the most useful products, but not everyone is used to eating it as a side dish. Another thing is buckwheat porridge with meat and mushrooms. Almost everyone likes this dish. In addition, it is useful and prepared without much effort.

Cooking Features

To buckwheat porridge with mushrooms and meat turned out tastier, should take into account several important recommendations.

  • Buckwheat porridge is tasty and crumbly, if you torment it for a long time. When she cooks with meat and mushrooms, it is even more important, as it gives her the opportunity to absorb their flavors. For this reason, most often buckwheat porridge with meat and mushrooms is cooked in the oven or multi-cooker. If you need to make a dish on the stove, you need to choose dishes with a thick bottom and the same walls.
  • Most often, buckwheat porridge is cooked with pork - there is more fat in it, which, melting, fills the dish with a unique aroma. But other types of meat will work too. The main thing is that it was of high quality.
  • From fresh or chilled meat, the dish is juicier. If the meat has been previously frozen, it should be thawed very slowly. Otherwise, its pieces will be hard and dry, they will be difficult to chew.
  • Before cooking, the buckwheat should not only be washed, but also bruised, because in it, even if it is very expensive, small pebbles can fall. If they fall into the porridge, they can damage the enamel of the teeth.
  • Mushrooms for cooking porridge can be taken fresh, frozen or dried. Frozen pre-thawing is not necessary, but dried ones should be filled with an hour and a half cool water so that they regain their shape and size.

The technology of cooking buckwheat porridge with meat and mushrooms may vary slightly depending on the recipe.

Buckwheat porridge with meat and mushrooms in the oven

Composition:

  • buckwheat groats - 0, 4-0, 45 kg;
  • meat (preferably pork) - 0, 4-0, 45 kg;
  • mushrooms - 0, 25 kg;
  • onions - 0, 2 kg;
  • carrots - 100 g;
  • water - 0, 75 l;
  • vegetable oil - how much will it take to fry foods;
  • salt, pepper, bay leaf - to taste.

Method of preparation:

  • Rinse and dry the meat. Cut it into pieces of approximately the same size as goulash.
  • Prepare the mushrooms. If you use fresh mushrooms, their preparation will depend on the variety. Most of them will have to boil for 15 minutes in salted water, some - and soak. It is enough to wash the champignons or simply wipe them with a soft cloth, as they absorb moisture too much. Dried mushrooms must first be restored. Frozen preliminary preparations do not require.
  • Peel the vegetables and chop: cut the onion into small pieces and grate the carrots.
  • Go through the buckwheat, rinse it well several times.
  • Pour oil into a large frying pan and heat it well.
  • Place the meat in the preheated oil, salt it and add pepper. Stir for 10 minutes, stirring.
  • Add the mushrooms to the meat and continue to fry everything together, stirring until the liquid evaporates.
  • Put the chopped vegetables, fry them with meat and mushrooms, until they are soft.
  • Transfer meat with mushrooms and vegetables to a refractory form, ceramic or glass. Pour buckwheat on top, add salt, pepper, add a few bay leaves, if you wish, cover it with water.
  • Cover the form with a lid. If it was not attached to it, then instead of a cover you can use foil.
  • Place the form in the oven and cook the dish at 200 degrees for 20 minutes.
  • Remove the lid (or foil), continue to simmer the dish in the oven for another half hour.

Ready buckwheat porridge is laid out on plates and served as a separate dish. It turns out it is fragrant, tender and tasty. In addition, it is very satisfying. Similarly, cooked buckwheat porridge with mushrooms and meat in a saucepan on the stove. It is possible to use portion pots instead of a form. In them porridge is also cooked in the oven.

Buckwheat porridge with meat and mushrooms in a slow cooker

Composition:

  • pork - 0, 3 kg;
  • buckwheat - 0, 2 kg;
  • champignons - 0, 2 kg;
  • vegetable oil - 20 ml;
  • bulb onion - 75-100 g;
  • salt, spices - to taste;
  • water - 0, 5 l.

Method of preparation:

  • Wash pork, wipe with a napkin and cut into small pieces.
  • After peeling the onion, cut it into small cubes.
  • Clean the mushrooms from the ground and also cut them into cubes, not too small.
  • Smear the bowl of the multicooker with oil, pour in the rest. Put the meat in it. Turn on the “Frying” or “Baking” mode for 20 minutes.
  • After 10 minutes of the program, add mushrooms and onions to the meat. Fry everything without lowering the lid until the program is completed.
  • Put the enumerated and washed buckwheat on top. Fill with water. Do not forget to salt and add spices.
  • Run the porridge or pilaf program. The programs “Buckwheat” and “Rice” are also suitable. Set the timer to 60 minutes.
  • Open the multi-cooker and arrange the porridge into plates.

According to this recipe you can cook porridge and with minced meat. Cooking technology will be similar.

Buckwheat porridge with mushrooms and meat is a tasty and satisfying dish, the preparation of which does not take much strength from the hostess, especially if modern kitchen appliances help her.

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