Buckwheat with meat is the most satisfying version of a buckwheat dish. It is recommended to regularly include this cereal in the diet. It contains many vitamins, essential amino acids and microelements - iron, calcium, phosphorus, copper.
Buckwheat, for all its usefulness, is also a very tasty product. There are many recipes for making buckwheat. These are recipes for first courses (soups) and desserts - jelly (more here), pancakes, pancakes. But, most often, this cereal is used in the preparation of main courses or side dishes - porridge (for example, buckwheat with meat).
Buckwheat is a universal grain from which you can prepare many healthy and interesting recipes porridge Dishes are prepared on the stove, in a slow cooker or in the oven (for example, buckwheat porridge in pots). Like any other porridge, buckwheat can be eaten sweetly by adding sugar, honey, jam, and dried fruits. At the same time, its caloric content increases with each gram of sweet. You will also like the recipe for pearl barley porridge.
IN classic look buckwheat porridge is prepared with the addition butter. It turns out much tastier and more satisfying if you cook it with meat. These products go great together. The dish is nutritious, has a wonderful aroma, beneficial properties and beautiful taste qualities. To add variety to the menu, you can cook with various types meat. Here is a recipe for buckwheat porridge with meat.
Products needed for preparing buckwheat porridge:
Buckwheat – 400 gr.
Pork – 400 gr.
Onions and carrots – 150 gr.
Water – 1 l
Vegetable oil or fat – 80 gr.
Pepper, salt and other spices - to taste
How to cook crumbly buckwheat porridge with meat, step-by-step recipe:
1. To prepare buckwheat porridge with meat, you need to start by preparing the meat. Cut the pork into small portions (also included in this recipe). You can use beef, rabbit and poultry. It is better to give preference to boneless sirloin meat. This way the dish will be more juicy and the meat will be tender.
2. Fry the meat over high heat until golden brown. For cooking, it is better to use a frying pan with high walls. Meat can be fried in any fat (melted, butter, olive oil). The best option considered a combination of butter and olive oils.
3. Cut the onion into half rings and chop the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown.
4. Combine fried meat and vegetables.
5. Pour 1 liter of boiling water over the meat and leave to simmer under the lid for 15–20 minutes.
6. Wash buckwheat 2-4 times. Tip: to make the porridge more aromatic, crumbly and tasty, dry the buckwheat in a frying pan without adding oil for 3-5 minutes. Add the cereal to the meat, salt and pepper.
7. As soon as the water boils, reduce the heat to low and leave the meat and buckwheat to simmer for 15 minutes. It is preferable to take buckwheat and meat in the quantities indicated in the recipe. But if desired, you can vary the proportions. At the same time, it is important to remember that ready-made porridge will increase in quantity by 2.5 times. The meat, on the contrary, may fry a little. Add your favorite spices to add extra flavor to the dish. You can use curry, suneli hops, basil, bay leaf.
8. Stir and leave to simmer over low heat under a tightly closed lid. Buckwheat should absorb all the liquid.
9. Before serving, it is recommended to leave the porridge to brew under the lid.
Buckwheat with meat prepared according to this recipe turns out crumbly and very aromatic. It is best served hot. It is perfect for breakfast and as a second course for lunch. When serving, garnish with finely chopped fresh herbs. Buckwheat porridge with meat goes well with pickles - cucumbers, tomatoes, pickled mushrooms and sauerkraut. Buckwheat with meat will be no less tasty and healthy with fresh chopped vegetables.
Lovers of different cereals will love buckwheat with meat cooked in a frying pan. This porridge is prepared on the principle of pilaf and it doesn’t matter at all what kind of vessel it’s done in, be it a frying pan, a cauldron or a thick-bottomed saucepan.
You can take the meat that you have in the refrigerator, then its cooking time should be reduced or increased, depending on the softness. I used beef, but pork or chicken would also work.
To prepare buckwheat with meat in a frying pan, take all the products on the list.
Cut the meat into small pieces - the smaller, the more interesting. Then there will always be a piece of meat in every spoonful of porridge.
Fry the meat in vegetable oil in a frying pan until tender. We will cook the porridge in the same pan.
Chop onions and carrots.
Add the onion to the meat, fry until translucent and add salt well.
Then add carrots, fry a little more, 3 minutes.
Fill in all ingredients boiled water, about a glass or less, depends on the softness of the meat. If it is chicken, then 100 ml is enough, if it is beef, then more water is needed so that the meat has time to soften. Simmer under a closed lid over low heat until the liquid boils away.
Once you are satisfied with the softness of the meat, it’s time to add buckwheat. It must first be washed and sorted. Pour the cereal with water in a ratio of 1:2. For those who like a more boiled porridge, you can add more water. Bring the buckwheat and meat in a frying pan to a boil, cover with a lid and simmer over low heat until the buckwheat is cooked. Add salt to taste.
Buckwheat with meat is the most satisfying version of a buckwheat dish. It is recommended to regularly include this cereal in the diet. It contains many vitamins, essential amino acids and microelements - iron, calcium, phosphorus, copper.
Buckwheat, for all its usefulness, is also a very tasty product. There are many recipes for making buckwheat. These are recipes for first courses (soups) and desserts - jelly (more), pancakes, pancakes. But, most often, this cereal is used in the preparation of main courses or side dishes - porridge (for example, buckwheat with meat).
Buckwheat is a universal grain from which you can prepare many healthy and interesting porridge recipes. Dishes are prepared on the stove, in a slow cooker or in the oven (for example, buckwheat porridge in pots). Like any other porridge, buckwheat can be eaten sweetly by adding sugar, honey, jam, and dried fruits. At the same time, its caloric content increases with each gram of sweet. You will also like the recipe.
In its classic form, buckwheat porridge is prepared with the addition of butter. It turns out much tastier and more satisfying if you cook it with. These products go great together. The dish is nutritious, has a wonderful aroma, beneficial properties and excellent taste. To add variety to the menu, you can cook with different types of meat. Here is a recipe for buckwheat porridge with meat.
Preparation
1. To prepare buckwheat porridge with meat, you need to start by preparing the meat. Cut the pork into small portions (also included in the recipe). You can use beef, rabbit and poultry. It is better to give preference to boneless sirloin meat. This way the dish will be more juicy and the meat will be more tender.
2. Fry the meat over high heat until golden brown. For cooking, it is better to use a frying pan with high walls. Meat can be fried in any fat (ghee, butter, olive oil). The best option is a combination of butter and olive oils. 
3. Cut the onion into half rings and chop the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown.
4. Combine fried meat and vegetables.
5. Pour 1 liter of boiling water over the meat and leave to simmer under the lid for 15–20 minutes.
6. Wash buckwheat 2-4 times. Tip: to make the porridge more aromatic, crumbly and tasty, dry the buckwheat in a frying pan without adding oil for 3-5 minutes. Add the cereal to the meat, salt and pepper.
7. As soon as the water boils, reduce the heat to low and leave the meat and buckwheat to simmer for 15 minutes. It is preferable to take buckwheat in the quantities indicated in the recipe. But if desired, you can vary the proportions. It is important to remember that the finished porridge will increase in quantity by 2.5 times. The meat, on the contrary, may fry a little. Add your favorite spices to add extra flavor to the dish. You can use curry, suneli hops, basil, bay leaf.
8. Stir and leave to simmer over low heat under a tightly closed lid. Buckwheat should absorb all the liquid.
Buckwheat with meat prepared according to this recipe turns out crumbly and very aromatic. It is best served hot. It is perfect for breakfast and as a second course for lunch. When serving, garnish with finely chopped fresh herbs. Buckwheat porridge with meat goes well with pickles - cucumbers, tomatoes, pickled mushrooms and sauerkraut. Buckwheat with meat will be no less tasty and healthy with fresh chopped vegetables.
Video recipe
Cooked according to our recipe will be no less tasty.
Buckwheat porridge with meat “Country style”
Ingredients:
Pork pulp (six hundred grams);
Carrot – 5;
Onion – 2;
One hundred grams of butter;
A glass of vegetable oil;
Seasonings;
Cooking method:
The onion is peeled and cut into half rings.
The carrots are peeled and cut into strips.
The pork is cut into small pieces.
Pour into a saucepan with high rims vegetable oil and fry the onions. Then the meat is added and fried.
Pour out the carrots and pour in a liter of water. Salt, add spices and simmer on low gas.
In another frying pan, melt the butter and fry the buckwheat.
After this, the fried buckwheat is transferred to the meat. Pour water so that it completely covers the contents of the pan. Place on medium heat. As soon as the water has evaporated a little, reduce the gas and continue to simmer for another twenty minutes.
When ready, the contents of the pan are mixed, placed on plates and served.
Buckwheat porridge with meat “Classic”
Ingredients:
A glass of buckwheat;
Two glasses of water;
Three hundred grams of pork meat;
Onion – 1;
Salt, pepper;
Sunflower oil.
Cooking method:
The meat is washed, drained and cut into pieces. Then fry in a frying pan, salt and pepper.
The onion is peeled and finely chopped. Add to the meat and continue to simmer on low gas.
Meanwhile, boil the buckwheat. Pour water into a saucepan and put it on fire. As soon as the water boils, dip the washed cereal into it. Pray and cook until done. At the end add a piece of butter.
When ready, place in the center of a flat dish boiled buckwheat, meat stewed with vegetables is laid out along the edges. Served to guests.
Buckwheat porridge with meat in a multicooker “Selyanski style”
Ingredients:
Two measuring cups of buckwheat;
Three hundred grams of meat;
Sour cream - one table. false;
Two and a half measuring cups of water;
Onions – 1.
Cooking method:
The meat is cut into pieces, placed in a multicooker bowl and fried with the lid open.
The buckwheat is washed, the onion is cut into rings or half rings. Add to the saucepan with the meat. Fill with water, add salt and sour cream. Prepared using the “Porridge” mode.
Buckwheat porridge with meat according to grandma's recipe
Ingredients:
Five hundred to six hundred grams of beef;
Two large onions;
Fifty to sixty grams of butter;
Ground black pepper;
Bay leaves;
Buckwheat;
Cooking method:
First they cook the meat. They clean it of films and tendons, then cut it across the fibers into small pieces one to one and a half centimeters thick and then beat it. The bottom of the frying pan or frying pan is greased. The meat is laid in layers, alternating layers in the following sequence: one layer of meat, one layer of onion, cut into rings, but so that the meat is the last. Sprinkle each layer with salt and pepper, and grease the top layer with butter. Simmer the meat over low heat until done.
Buckwheat is boiled. When serving, pour over the meat with the gravy formed during stewing.
Buckwheat porridge with meat and cheese
Ingredients:
Beef (six hundred to seven hundred grams);
Small carrots – 4-5;
A jar of mayonnaise;
Buckwheat;
Flour - one or two tablespoons. false;
Cheese – sixty to seventy grams;
Sugar, salt;
Pepper, spices.
Cooking method:
The meat is freed from tendons and films, cut into small pieces, salted, rolled in flour and fried until it is covered with a golden crust. First grate the cheese on a coarse grater, then the carrots. Place the chopped meat in a frying pan and simmer for one hour, and then add the grated carrots.
Mix mayonnaise with one teaspoon of sugar, then add the resulting mixture to the frying pan where the meat and carrots are stewed. Simmer until the meat becomes soft. Seven to eight minutes before complete readiness, sprinkle the meat with grated cheese.
Buckwheat is boiled and placed into portioned plates. Stewed meat and cheese are placed on top.
Buckwheat porridge with meat and tomato paste
Ingredients:
Beef (600-650 grams);
Animal fat – two to three tablespoons. false;
Two onions;
Tomato paste (three to four tablespoons);
Wheat flour (one to one and a half tablespoons);
One hundred grams of sour cream;
Buckwheat;
Greens, salt;
One tea lie Sahara;
Cooking method:
The meat is freed from films and tendons, cut into small pieces the size of half matchbox and sprinkle with sugar, salt and pepper. Then the pieces of meat are breaded in flour, fried in fat and fried and pre-chopped onions are added to the frying pan. Pour in half a liter of water (or meat broth) and simmer for an hour. Then add tomato paste to the pan and simmer until done. The finished meat is poured with sour cream and simmered for another three to four minutes.
Buckwheat is boiled and served with stewed meat.
Buckwheat porridge with meat in a pot
Ingredients:
Pork pulp (half a kilogram);
One carrot;
Three hundred grams of onions;
Buckwheat (half a kilogram);
Butter;
One and a half liters of water;
Salt - two teaspoons. false;
Cooking method:
The onion is cut into half rings, the carrots are grated.
The pork is cut into pieces and mixed with prepared vegetables.
Pour a little oil into the bottom of each pot, lay out the meat and vegetables and fill with water. Salt, pepper, add bay leaf.
Simmer in the oven for about an hour. Then take out the pots, pour washed buckwheat into each, add water, a piece of butter and put them back in the oven. Simmer for about half an hour. The dish is ready.
Buckwheat porridge with chicken meat
Ingredients:
One chicken or one kilogram of chicken legs;
One or two onions;
Buckwheat (three hundred to four hundred grams);
One hundred grams of vegetable or ghee;
Tomato paste (four to five tablespoons);
Spices and salt.
Cooking method:
Buckwheat is washed and boiled.
The chicken is washed, plucked and gutted if necessary. Fill it with water and salt, cook until tender, periodically skimming off the foam and excess fat. After the chicken is ready, separate the meat from the bones and chop it finely.
Place buckwheat and chicken pieces in a frying pan, poured with oil, add tomato paste and mix everything. Cereals with meat should be cooked for low heat for twenty to thirty minutes. At the end of cooking, pepper and, if necessary, add salt.
Buckwheat porridge with minced meat
Ingredients:
Three hundred grams of buckwheat;
Vegetable oil – one hundred grams;
Two hundred grams of minced meat;
Onions – 3-4;
Carrots – 2;
Cooking method:
Heat the oil in a frying pan, add onion rings and chopped carrots. All ingredients are sautéed.
Add minced meat to the fried vegetables and fry for another fifteen minutes on low gas.
Water is added to the minced meat and left to simmer.
I wash the buckwheat and place it on the prepared minced meat. Pour water and simmer until the cereal is ready.
Buckwheat porridge with meat and mushrooms
Ingredients:
Half a kilogram of buckwheat;
Beef pulp - four hundred grams;
Two hundred grams of mushrooms;
Onion – 2;
Two carrots;
One liter of water;
Seasonings, salt.
Cooking method:
The beef is cut into medium-sized pieces, the onion is finely chopped, and the carrots are grated. Vegetables are fried in a frying pan with oil. Then add chopped mushrooms and simmer a little more.
In another frying pan, fry the beef until browned, then pour in one liter of boiling water, cover with a lid and leave to simmer until cooked.
Buckwheat is washed and first lightly fried in a dry frying pan.
Then the cereal is added to the beef, peppered and salted. Cover with a lid and simmer. After ten minutes, add sautéed vegetables, fried mushrooms, chopped herbs, and seasonings. Stir and leave to simmer on low gas until done.
Buckwheat porridge with meat - tricks and useful tips
Before boiling, buckwheat should be rinsed well under running cold water.
To make the buckwheat crumbly, you can fry it in a frying pan, and only then add it to the meat, add water and simmer. This way the dish will turn out in its own juice and taste better.
The meat should be cut into small pieces across the grain.
And first of all, the main rule of a decent housewife: sort out the buckwheat. Always! Even if it seems like, “Well, it’s clean in the package.” Even if you find only three specks in the glass, they will spoil the impression of the whole pan of excellent porridge.
How to cook buckwheat porridge with meat, step-by-step recipe with photos:
Cut the meat into cubes maximum 1.5*1.5 cm. Cut the onion quite finely.
We wash the sorted grains under running water. At least three times! 
According to tradition, first we fry the onion, then add meat to it for frying. We salt everything well during the process.
Pour boiling water into the frying pan - about 400 ml. That is, this is the volume of water in which buckwheat porridge will subsequently be cooked. Close the lid and leave on low heat for 15 minutes.
By the way, if you plan to cook the porridge in a saucepan rather than in a frying pan, then do the frying directly in the pan. It is important for us to preserve the meat flavors that will stick to the bottom and which we will “take away” into the finished dish by pouring boiling water into the dish; we used the same principle when preparing.
When the broth is ready, add the cereal. This is where we need to finish with the salt. Try some water, if it is strongly salted, then it is enough. If the taste of salt is weak, add more salt, because cereals also need salt, not just meat.
Buckwheat porridge should be cooked correctly only under the lid and over low heat, so that it melts well and becomes pleasantly crumbly.
If all the water has already been absorbed, and the cereal is still elastic, then feel free to add boiling water.
And if your buckwheat porridge looks as appetizing as in this photo, then all that remains is to follow the last rule - you can’t spoil the porridge with oil. Even the one with meat.
It would be ideal to leave the buckwheat porridge on the cooling burner under towels, but it is very tasty right out of the heat.
Bon appetit!