Buckwheat porridge with meat and mushrooms, cooked in pots, is simply delicious and will not leave indifferent lovers of tasty and satisfying food. How to prepare this dish correctly?
It is necessary
- Dishes:
- - 4 ceramic pots with lids
- - 3 containers for meat, mushrooms and onions with carrots.
- Ingredients:
- - Pork meat - 500 g
- - Buckwheat - 1.5 cups
- - Onions - 2 pcs.
- - Mushrooms (champignons) - 300 g
- - Carrots - 1 pc. average size
- - Salt, pepper - to taste
- - Sunflower oil - 2-3 tbsp. spoons
- - Ready stock or stock cubes - 1 for each pot
Instructions
Step 1
Rinse the pork and cut into cubes. Salt and pepper. Dice the onion, grate the carrots on a coarse grater. Rinse mushrooms, cut in half. Sort the buckwheat and lightly fry in a clean preheated pan until a characteristic pleasant smell appears.
Step 2
Rinse the mushrooms, fry in vegetable oil, in a pan with a thick bottom, until golden brown. Remove the mushrooms with a slotted spoon or spatula, transfer to a previously prepared container. Fry pieces of meat in mushroom oil until golden brown, remove, transfer to a prepared container. In the same skillet, add vegetable oil, fry the onions, add carrots, sauté until golden brown.
Step 3
Distribute the meat, mushrooms and sautéed onions and carrots evenly in the pots. Pour in buckwheat. Pour the contents of the pots with broth or, if with water, add the bouillon cubes. Place the pots in a preheated oven (120-160 degrees). Leave in the oven for about an hour. As soon as the buckwheat is ready, you can take it out. The dish is ready.
