Millet porridge with beef
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
The millet should be thoroughly washed.
- Millet: 2 glasss
2
Bring 1.6 liters of water to a boil, add salt, pour in the grains, and cook for 10 minutes.
- Millet: 2 glasss
- Salt: to taste
3
Drain the water, add butter, stir and tightly close the lid.
- Butter: 2 tablespoons
4
Preheat the oven and place the pot with porridge in it for 30 minutes.
5
Rinse the beef and cut it into small pieces.
- Beef: 400 g
6
Peel, wash, and dice the onion, celery root, and carrot, then sauté them in half of the heated vegetable oil.
- Onion: 1 head
- Carrot: 1 piece
- Celeriac: 1 piece
- Vegetable oil: 50 ml
7
Fry the flour in a separate pan with the remaining oil, add sour cream, and simmer on low heat until thickened.
- Wheat flour: 2 tablespoons
- Vegetable oil: 50 ml
- Sour cream: 200 ml
8
Place the beef in the pan with vegetables, season with salt and pepper, lightly fry on high heat, then reduce the heat, add sour cream sauce, pour in a little water and simmer on low heat until cooked.
- Beef: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: 200 ml
9
Serve the cooked porridge on plates, top with beef and vegetables, drizzle with the sauce from braising the meat, and sprinkle with chopped celery greens.
- Beef: 400 g
- Celery leaves: 1 bunch
