Buckwheat porridge with beef tongue and tomato sauce
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the grains, rinse, dry, and roast in a dry pan.
- Buckwheat groats: 1 glass
2
Bring 2.5 cups of water to a boil, add the grain, and cook on low heat until the grain absorbs the water.
- Buckwheat groats: 1 glass
3
Transfer the porridge to a clay pot and place it in a preheated oven for 20 minutes.
4
Clean the tongue from films, rinse, boil, and cut into strips.
- Beef tongue: 400 g
5
Peel, wash, and fry the onion in vegetable oil.
- Onion: 2 heads
- Vegetable oil: 25 ml
6
Wash the parsley leaves and chop them finely.
- Parsley: 50 g
7
Mix the porridge with the tongue and fried onions, season with salt and pepper, and dress with butter.
- Beef tongue: 400 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
8
To prepare the sauce, mix tomato paste with mustard, sugar, and salt, and stir well.
- Tomato paste: 350 g
- Table mustard: 40 g
- Sugar: to taste
- Salt: to taste
9
Heat the obtained mixture for 2-3 minutes without boiling.
10
Serve the cooked porridge in portion plates and sprinkle with greens.
- Parsley: 50 g
11
Serve the tomato sauce separately.