Not everyone knows that smoked brisket and buckwheat are incredibly tasty combined with each other, and together they create a very successful hearty dish. In addition, it prepares very quickly. If you're looking for a simple dinner idea, try this one. Soft crumbly groats, imbued with the magnificent aroma of smoked meat, will not leave indifferent even the most fastidious gourmet.
It is necessary
- - unground buckwheat - 300 g;
- - smoked brisket (you can replace it with ham, bacon or take an assortment) - 250 g;
- - carrots - 1 pc.;
- - large onions - 1pc.;
- - butter for frying - 30-50 g;
- - ground black pepper;
- - salt;
- - a deep, thick-walled pan or saucepan.
Instructions
Step 1
First, peel and chop the carrots and onions into small pieces. Cut the brisket into narrow strips or squares. Rinse the buckwheat several times until the water becomes clear.
Step 2
Melt a piece of butter in a skillet. Then toss in the onion and sauté until transparent. Next, add the carrots and fry until golden brown. Then add the brisket and, stirring it with vegetables, fry until a blush appears.
Step 3
When the frying is ready, place the washed buckwheat on top of it. Then pour in enough water to cover the contents of the pan by 2 cm. After boiling, add a little black pepper and salt, reduce the temperature to a minimum, cover and simmer for 20-30 minutes until all the liquid has evaporated.
Step 4
When the time is up, remove the pan from the stove, and mix the finished buckwheat thoroughly with the brisket and vegetables. After that, the food can be served along with fresh vegetable salad and herbs.
