Buckwheat porridge with beef
4 servings
40 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories442.3kcal
Proteins20.9grams
Fats21.1grams
Carbohydrates45.2grams
Buckwheat groats
1
glass
Beef
300
g
Onion
1
head
Butter
50
g
Dill
1
bunch
Ground black pepper
to taste
Salt
to taste
1
Wash the beef, boil it, and pass it through a meat grinder.
- 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.
- 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.
- 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.
- Dill: 1 bunch
