Millet porridge casserole with beef
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
The millet should be thoroughly rinsed.
- Millet: 2 glasss
2
Bring 1.6 liters of water to a boil, add salt, pour in the grains, and cook for 10 minutes.
- Salt: to taste
- Millet: 2 glasss
3
Drain the water, add butter, stir and tightly close the pot with a lid.
- Butter: 2 tablespoons
4
Preheat the oven and place the pot with porridge in it for 30 minutes.
5
Wash the beef and cut it into small pieces.
- Beef: 400 g
6
Peel, wash, dice the onion, celery root, and carrot, and sauté in heated vegetable oil.
- Onion: 1 head
- Celeriac: 1 piece
- Carrot: 1 piece
- Vegetable oil: 50 ml
7
Fry the flour in a separate pan, add sour cream, and simmer on low heat until thickened.
- Wheat flour: 2 tablespoons
- Sour cream: 200 g
8
Place beef in a pan with vegetables, season with salt and pepper, lightly fry on high heat, then reduce 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 g
9
Grate the cheese on a coarse grater.
- Hard cheese: 50 g
10
Mix the cooked porridge with beef and vegetables, add eggs to it, and place in the oven for 20 minutes.
- Chicken egg: 3 pieces
11
Divide the finished casserole onto serving plates and sprinkle with chopped celery greens.
- Celery leaves: 1 bunch