Bulgur pilaf with beef tenderloin and barberry
6 servings
30 minutes
Almost everything is the same as in traditional pilaf, only bulgur has taken over the role of rice. Recipe by restaurateur Gayane Breiova.
Calories1406.7kcal
Proteins44.4grams
Fats79.2grams
Carbohydrates109.3grams
Bulgur
1
kg
Barberry
50
g
Onion
300
g
Carrot
300
g
Beef tenderloin
700
g
Vegetable oil
350
ml
Garlic
80
g
Salt
to taste
Ground black pepper
to taste
1
Cut the carrot into large sticks, the onion into half rings, chop the beef tenderloin, and fry in a pot with vegetable oil for 15 minutes.
- Carrot: 300 g
- Onion: 300 g
- Beef tenderloin: 700 g
- Vegetable oil: 350 ml
2
Pour the washed bulgur into a pot, add barberry, and cover with cold water (1 cup of bulgur to 1 cup of water), add a head of garlic, and cook until the grains are ready. Add salt and pepper to taste.
- Bulgur: 1 kg
- Barberry: 50 g
- Garlic: 80 g
- Salt: to taste
- Ground black pepper: to taste
