Description
Juicy, fragrant, tasty and presentable! Familiar ingredients, cooked in slightly different ways and small nuances. Help yourself!
Ingredients
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Beef
1 kg
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Buckwheat
160 ml
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Water
300 ml
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Onion
2 piece
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Carrots
1 piece
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Salt
-
Black pepper
-
Pepper pink
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Olive oil
6 Tbsp
Cooking
Very often I do not boil buckwheat, and soaked overnight and in the morning you only need to warm up. Keep this soaked in water buckwheat in the refrigerator for several days. So, if it is necessary to wash the buckwheat and cover with cold drinking water. Put the container in the refrigerator.
To prepare the products. Beef wash and dry. Onions and carrots to clean.
Onion cut into half rings. Heat small amount of oil in a frying pan and fry the onion until soft.
Add grated on a "Korean" grater carrots. Fry together with the onion. Drain buckwheat groats excess water and put the rump to sugarce.
Stir and fry for a few minutes, evaporating the excess moisture. Salt and pepper to taste, I used ground black pepper.
A piece of meat cut with the owner. Salt and pepper pink pepper on the inside. Put the stuffing on the meat.
To close the book.
Season with salt and pepper and brush with olive oil. Carefully wrap in parchment. I have caught the baking paper ugly quality, so I put the meat on it just before baking. With a good quality paper to put meat on the paper. Wrap the parchment.
And two layers of foil. Preheat the oven to maximum temperature. Put the baking pan with the dish in the oven and bake for 30 minutes at 250°C, then reduce heat to 140 C and roast for another 60 minutes. To turn on the oven. You can leave the meat in the oven for a while or serve immediately.
Unfold the meat and remove the paper.
Fragrant, delicate and very tasty meat dish is ready! Bon appetit!
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