Buckwheat porridge with beef

Wash the beef, boil it, and pass it through a meat grinder.

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.

Transfer the porridge to a clay pot, place it in a preheated oven, and cook until ready.

Peel, wash, finely chop the onion and sauté in a small amount of melted butter.

Mix the meat with onion and buckwheat porridge, add salt and pepper, add the remaining butter and mix thoroughly.

Before serving, garnish with finely chopped dill.