Bulgur pilaf with beef tenderloin and barberry

6 servings

30 minutes

Almost everything is the same as in traditional pilaf, only bulgur has taken over the role of rice. Recipe by restaurateur Gayane Breiova.

Energy value per serving

• Calories: 1406.7
• Proteins: 44.4g
• Fats: 79.2g
• Carbohydrates: 109.3g

Ingredients

• Bulgur: 1 kg
• Barberry: 50 g
• Onion: 300 g
• Carrot: 300 g
• Beef tenderloin: 700 g
• Vegetable oil: 350 ml
• Garlic: 80 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the carrot into large sticks, the onion into half rings, chop the beef tenderloin, and fry in a pot with vegetable oil for 15 minutes.

   Required ingredients:

   • Carrot: 300 g
   • Onion: 300 g
   • Beef tenderloin: 700 g
   • Vegetable oil: 350 ml

2. Pour the washed bulgur into a pot, add barberry, and cover with cold water (1 cup of bulgur to 1 cup of water), add a head of garlic, and cook until the grains are ready. Add salt and pepper to taste.

   Required ingredients:

   • Bulgur: 1 kg
   • Barberry: 50 g
   • Garlic: 80 g
   • Salt:  to taste
   • Ground black pepper:  to taste