Buckwheat in tomato sauce in a slow cooker
Ingredients
Step-by-step preparation
STEP 1
Necessary products.
STEP 2
Wash the buckwheat (one multi-glass), put it in the multi-cooker bowl, fill it with a multi-glass of cold water, add a couple of pinches of salt.
STEP 3
Close the lid. Turn on the Multicook mode, 100 degrees, for 15-20 minutes. All the water from the buckwheat should evaporate. Remove it to cool.
STEP 4
Grind the meat in a meat grinder along with onions and garlic. Mix the minced meat with buckwheat and egg. The minced meat should not be liquid.
STEP 5
Pour oil into the multicooker bowl, turn on the Fry mode, 160 degrees. Form eight oblong cutlets of the same size. Roll them in flour.
STEP 6
Fry on both sides until golden brown.
STEP 7
Place them on a plate.
STEP 8
Chop the second onion into thin quarters and lightly fry in the remaining oil. Add tomato sauce (preferably homemade)
STEP 9
Add buckwheat to the sauce, sprinkle with chopped herbs, and turn the multicooker to Stew mode.
STEP 10
Cook without opening the lid for 30 minutes. Then we switch the multicooker to the Heating mode.
STEP 11
Leave on Heat for about an hour and a half. If you serve it right away, it will be a little dry. Bon appetit!
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