Buckwheat porridge with beef

4 servings

40 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 442.3
• Proteins: 20.9g
• Fats: 21.1g
• Carbohydrates: 45.2g

Ingredients

• Buckwheat groats: 1 glass
• Beef: 300 g
• Onion: 1 head
• Butter: 50 g
• Dill: 1 bunch
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the beef, boil it, and pass it through a meat grinder.

   Required ingredients:

   • Beef: 300 g

2. Sort the buckwheat, rinse it, pour in 2.5 cups of water, bring to a boil over high heat, reduce the heat and cook on low until the water is absorbed.

   Required ingredients:

   • Buckwheat groats: 1 glass

3. Transfer the porridge to a clay pot, place it in a preheated oven, and cook until ready.

4. Peel, wash, finely chop the onion and sauté in a small amount of melted butter.

   Required ingredients:

   • Onion: 1 head
   • Butter: 50 g

5. Mix the meat with onion and buckwheat porridge, add salt and pepper, add the remaining butter and mix thoroughly.

   Required ingredients:

   • Beef: 300 g
   • Onion: 1 head
   • Buckwheat groats: 1 glass
   • Ground black pepper:  to taste
   • Salt:  to taste
   • Butter: 50 g

6. Before serving, garnish with finely chopped dill.

   Required ingredients:

   • Dill: 1 bunch