So, let's begin. That's all we need for our pots.

Onion and carrot finely chop and fry mushrooms in small amount of vegetable oil in 12-13 minutes. Meanwhile, rinse the buckwheat. Add the buckwheat to the vegetables and mushrooms and mix well.

Spread the mixture in pots. Pour hot water in the ratio 1:2, i.e. 2 cups water to 1 Cup grits. Into each pot add 1-2 leaf Lavrushka and 5 peas of black pepper. Put in aerogrill on the bottom bars. Cook with closed lid for 25 minutes at a temperature of 260 degrees and high fan speed.

Our pots are ready! Yay! This turned out to be a beauty! Arch gruel a little vegetable oil and you can eat. Salted porridge I usually in a dish or ready-made whole, cereals absorb less salt.

And while porridge is ready, prepare the Stroganoff. I in detail did not photograph, because it's still a Supplement, not the main dish. Beef cut into thick slices 1-1,5 cm Beats from two sides through the film or package. Then each slice cut into thin strips across the portage, and then stripes, into small pieces. Finely chop the onion. Fry it on preheated pan in a little vegetable oil for about a minute. To the onions add the meat and fry it to get a crust. Then add 100 ml of water and stew under a lid until tender. Add 1-2 tbsp of the sifted flour for thickening the sauce. Then add sour cream and allow to simmer for about 5 minutes under the lid. Salt, sprinkle with ground black pepper. Beef Stroganoff is ready!

For myself, I liberally sprinkled with buckwheat fresh herbs (parsley) and sesame seeds, add radishes and pickles.

Here it is, my fragrant beauty!

For my husband and buckwheat beef Stroganoff.

Buckwheat and beef Stroganoff closeup. Bon appetit!