Buckwheat porridge with pork and mushroom sauce
6 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort and rinse the buckwheat, put it in a pot, and pour in 3 cups of boiling water.
- Buckwheat groats: 1.5 glass
2
Cover the pot with a lid and place it on the heat.
3
Once the water boils, reduce the heat to minimum and cook the porridge until ready without removing the lid.
4
Clean 2 onions, wash, slice into half rings, and sauté in heated vegetable oil.
- Onion: 4 heads
- Vegetable oil: 50 ml
5
Wash the pork, cut it into small pieces, place it in a pan with onions, and fry over high heat until browned.
- Pork: 500 g
6
Then season the meat with salt and pepper, pour in the broth, and simmer covered on low heat for 30 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Meat broth: 100 ml
7
To prepare the sauce, wash the mushrooms, pour in 500 ml of hot water, add salt, and boil.
- Dried porcini mushrooms: 50 g
8
Remove the boiled mushrooms with a slotted spoon and cut them into strips.
9
Strain the mushroom broth.
10
Clean 2 onions, wash them, chop finely, and sauté in 50 grams of melted butter.
- Onion: 4 heads
- Butter: 100 g
11
Sauté the flour in the remaining oil, gradually add the broth while stirring constantly, bring to a boil and cook on low heat for 7-10 minutes.
- Wheat flour: 25 g
- Vegetable oil: 50 ml
12
Add mushrooms and onions to the mixture, season with salt, and cook the sauce until thickened.
- Onion: 4 heads
- Dried porcini mushrooms: 50 g
- Salt: to taste
13
Mix the cooked porridge with stewed pork, serve in portion plates, and drizzle with mushroom sauce.