Description
Flavorful, hearty porridge. Tastes very different from cooked on the stove.
Ingredients
-
Beef
500 g
-
Carrots
200 g
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Onion
300 g
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Buckwheat
400 g
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Salt
2 tsp
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Black pepper
15 g
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Peppers red hot chilli
15 g
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Basil
20 g
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Pepper
30 g
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Fat
300 g
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Water
1 l
Cooking
Going to cook buckwheat porridge with meat and bacon in the pot.
Meat (beef) cut into slices.
Pork fat is also cut into small pieces.
Fry the bacon until receipt of rosy, Golden greaves.
Carrots grate on medium grater.
Finely chop the onion.
Mix meat with onions, carrots and peppers.
In pots put the meat with vegetables and pour 0.5 cups of boiling water.
Close pots with lids. Put in cold oven. Set the temperature to 220-230 degrees. Stew meat, approximately 60-75 min.
Buckwheat rinse with cold water.
Remove the pots from the oven. The oven does not turn off. Put in pots rinsed buckwheat. Add another 0.5 cups of boiling water in each pot. In each pot, put salt, fat, which was melted when it was fried. Put dried Basil and bell pepper. Mix well.
The pot again, cover and put in the oven for another 25 min. the Fire off but leave the pot in the cooling oven for another 15 minutes Bon appetit!
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