Buckwheat porridge casserole with beef
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the beef, boil it, and pass it through a meat grinder.
- Beef: 300 g
2
Sort and rinse the buckwheat, pour in 2.5 cups of water, bring to a boil over high heat, reduce heat and cook on low until the water is absorbed by the grains.
- 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.
- 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.
- Onion: 1 head
- Buckwheat groats: 1 glass
- Beef: 300 g
- Butter: 50 g
- Ground black pepper: to taste
- Salt: to taste
6
Grate the cheese on a coarse grater.
- Hard cheese: 50 g
7
Place the cooked buckwheat porridge in a saucepan, pour with egg, sprinkle with grated cheese, and put in the oven for 15-20 minutes.
- Buckwheat groats: 1 glass
- Chicken egg: 2 pieces
- Hard cheese: 50 g
8
Before serving, garnish the casserole with finely chopped dill.
- Dill: to taste