Detailed step-by-step recipe with photos: Step 1
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Prepare all ingredients for buckwheat with meat in a frying pan.
Celery root can be replaced with a stalk. No, if you don’t like it or don’t want it, don’t use it.
You can add some other vegetables, depending on availability and your taste.
From the greens I used chives — onions and parsley.
I just take the broth. Vegetable, chicken, beef. This time it's vegetable. Replace with water and season to taste.
How to freeze broth
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Step 2
Cut the beef into small pieces. Salt and pepper.
Salt is approximately 1-1.2% of the weight of meat. Added 6 grams.
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Step 3
Dice the onion and carrots.
For carrots, you can use a grater.
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Step 4
Also cut the celery into small cubes and chop the garlic.
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Step 5
Fry onions, carrots, celery and garlic in a spoon of olive oil.
I always start with onions, and after about 2 minutes I add celery and carrots. Garlic at the very end.
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Step 6
Push the vegetables to the edge, add a spoonful of oil and lightly fry the beef.
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Step 7
Add half the broth, close the lid and simmer the meat until soft.
The fire is minimal. The time depends on the meat. I stewed for 1 hour 15 minutes.
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Step 8
Rinse the buckwheat from debris and place in a sieve.
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Step 9
Distribute the buckwheat over the top and shake slightly — stir so that it sinks a little.
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Step 10
Add the second half of the broth, close the lid and cook the buckwheat with meat in a frying pan over low heat for another 15 minutes.
I have broth, so I don’t add anything extra. It's very rich.
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Step 11
Let stand covered for another 10-15 minutes.
Let the buckwheat swell and soak thoroughly.
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Step 12
Add pieces of butter and chopped herbs.
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Step 13
Mix everything and the buckwheat with meat in the pan is ready.
Bon appetit!
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