Bulgur pilaf with beef tenderloin and barberry

Name: Bulgur pilaf with beef tenderloin and barberry
Total time: 30 min
Yield: 6
Ingredients: Bulgur 1 kg; Barberry 50 g; Onion 300 g; Carrot 300 g; Beef tenderloin 700 g; Vegetable oil 350 ml; Garlic 80 g; Salt 0 to taste; Ground black pepper 0 to taste

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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

1406.7

kcal

44.4g

grams

79.2g

grams

109.3g

grams

Ingredients

6servings

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

Cooking steps

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.
Required ingredients:
1. Carrot: 300 g
2. Onion: 300 g
3. Beef tenderloin: 700 g
4. 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.
Required ingredients:
1. Bulgur: 1 kg
2. Barberry: 50 g
3. Garlic: 80 g
4. Salt: to taste
5. Ground black pepper: to taste

Bulgur pilaf with beef tenderloin and barberry

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