Meat casserole with buckwheat
4 servings
90 minutes
Meat casserole with buckwheat is a true embodiment of Russian culinary tradition, infused with homey warmth and comfort. This dish combines rich meat flavor with the delicate texture of buckwheat, creating a harmonious blend of aromas and richness. Buckwheat, a traditional element of Russian cuisine, adds lightness and pleasant graininess to the casserole, while garlic and sautéed onions provide spicy notes. The casserole is juicy thanks to milk and eggs that bind the ingredients into a tender mass. It is perfect for family dinners, warming with its taste and nourishing with beneficial substances. The casserole stands well on its own but can be complemented with sour cream or fresh vegetables for an even richer flavor palette.
1
Pre-cook the buckwheat.
- Buckwheat groats: 125 g
2
Chop the onion and fry until golden.
- Onion: 2 heads
3
Add buckwheat to the onion and sauté a little.
- Buckwheat groats: 125 g
4
Crumble the bun and pour milk over it.
- Wheat bun: 3 pieces
- Milk: 100 ml
5
Pass the minced meat through the meat grinder a second time with garlic and bread (do not squeeze, turn together with milk), season with salt and pepper, and add 1 egg.
- Ground meat: 500 g
- Garlic: 2 cloves
- Wheat bun: 3 pieces
- Milk: 100 ml
- Chicken egg: 2 pieces
6
Knead thoroughly. The minced meat should be somewhat liquid.
7
Add the 2nd egg to the buckwheat with onions, also salt a little, and mix.
- Chicken egg: 2 pieces
8
Grease the high mold with oil and sprinkle with breadcrumbs.
- Butter: 10 g
- Breadcrumbs: 20 g
9
Divide the minced meat into 2 parts. Lay 1 part on the bottom. The minced meat is pliable; spread and smooth it with a spoon. If the minced meat is too thick, dilute it with milk.
- Milk: 100 ml
10
Layer buckwheat with onions on top. Cover the buckwheat with a second layer of minced meat.
11
Place the casserole in a preheated oven (190°C) for 45 minutes.