Buckwheat porridge with stewed meat

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make buckwheat porridge with stew? Prepare the necessary ingredients. Rinse the buckwheat, place it in a saucepan and fill it with water in a ratio of 1/2. There should be 2 times more water. Place the pan on the fire and bring the contents to a boil. Add some salt. Cover the pan with a lid and turn the heat to the lowest setting. The article on saucepans, link at the end of the recipe, will help you choose the ideal pan.

2. STEP 2

   

   Cook the buckwheat until all the water has evaporated. Periodically use a spoon to move the buckwheat from the edge and check the water level.

3. STEP 3

   

   Peel the onions and carrots and wash under running water. Finely chop the onion. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

4. STEP 4

   

   Grate the carrots on a medium grater.

5. STEP 5

   

   Heat a little vegetable oil in a frying pan. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil, in separate articles, links at the end of the recipe. Fry the chopped onions and carrots for 1-2 minutes. Open the can of stew and add its contents to the frying pan. Mix everything well and fry until the fat from the stew melts.

6. STEP 6

   

   Then add the prepared buckwheat porridge to the pan. Mix everything and heat well. Divide the prepared buckwheat porridge with stew into plates and serve. Bon appetit!

Comments on the recipe

little cat

18.11.2023

4.6

Everything is brilliantly simple and it’s about buckwheat porridge with stew. There is a video for this recipe.

Natalia M

18.11.2023

4.5

The ideal solution for a quick dinner is buckwheat porridge with stew. It’s very easy to cook, even a novice housewife can handle it) I cooked the buckwheat and fried it at the same time, this saves a lot of time. I had homemade rabbit stew, there was a lot of meat in it. The frying turned out very tasty) I cooked the buckwheat as in the recipe, two glasses of water per glass of buckwheat. Usually I bring the cereal with water to a boil, add salt and turn off the heat. The buckwheat, under the lid, cooks perfectly on its own and becomes crumbly. All that remains is to combine the buckwheat with the fried stew and the delicious second course is ready. It is not only tasty, but also very healthy! The dish turned out tender, juicy, satisfying. The whole family is happy)