A dish of buckwheat in combination with dry mushrooms and beef shank turns out to be very useful, since it contains all the vitamins and substances that are necessary for the full activity of the human body.
Ingredients:
- Beef shank - 720 g;
- Chopped black pepper, salt to taste;
- Bay leaf;
- Olive oil;
- Buckwheat - 2 glasses;
- Onion - 1 pc;
- Dry mushrooms - 100 g.
Preparation:
- Dried forest mushrooms should be thoroughly rinsed under running water, after which they must be transferred to warm water for four hours, then strain and chop not very finely. In no case should you pour out the infusion in which the mushrooms were located, since it is he who will give the buckwheat dish a bright aroma. But first, it will need to be filtered through a gauze or linen strainer.
- Rinse the shank under running water, very carefully remove the film, cut into small pieces.
- Heat vegetable oil in a deep frying pan or cauldron, fry pieces of beef shank until golden brown over high heat.
- After a while, add chopped onion, bring it to softness, reducing heat.
- Fry the mushrooms cut into pieces, pour in such an amount of boiled water so that it only slightly covers the meat, then bring the contents to half-readiness
- Sort the buckwheat at this time, pour it into the pan and fry a little. This is necessary in order for the cereal to acquire a pleasant aroma and taste.
- Fry the onions separately, mix them with buckwheat, put in a fireproof saucepan over the meat.
- Pour a strong mushroom infusion on top of buckwheat, then add salt and butter to taste.
- The dishes with beef shank, buckwheat and mushrooms, cover tightly with a lid made of refractory material or foil, then put in the oven and bring to full readiness at 180 degrees.
