Bulgur with Beef

A hearty, uniquely delicious dish for lunch or dinner! Bulgur with beef is a great way to shake up your everyday menu. Use any seasonal vegetables you like and change up the mix whenever you want — frozen ones work great, too. It's easy and straightforward to make, so even a beginner will nail it!

Pearl

Recipe author

Composition / ingredients

Servings:

Beef

700

Bulgur

Onion

Carrot

Bell pepper

Tomatoes

Vegetable oil

Garlic

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 13 g

Fats 25 % 7 g

Carbohydrates 29 % 8 g

161 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make bulgur with meat and vegetables? Gather all the ingredients on the list. Bulgur comes out wonderfully with beef. Rinse the bulgur in clean water.
Step 2:

Rinse the beef under running water and pat it dry with paper towels. Cut it into small, evenly sized cubes.
Step 3:

Heat a neutral vegetable oil in a cast-iron pot. You can also use a skillet or a heavy-bottomed, high-sided saucepan for bulgur with meat. Add the beef to the oil and sear over high heat, stirring constantly, until golden. Then pour in a little hot water (about a quarter cup), cover, and braise the beef over low heat for 30 minutes.
Step 4:

Meanwhile, prep the vegetables. Peel the onion, carrot, and garlic. Rinse and dry all the vegetables.
Step 5:

Cut the onion into small cubes or half-moons. Cut the carrot into sticks and the bell pepper into thin strips. Any cut works fine.
Step 6:

Cut the tomatoes into small cubes and roughly chop the garlic by hand. Peel the tomatoes first if you like.
Step 7:

After the 30 minutes, if any liquid remains in the pot with the meat, raise the heat to high and boil it off.
Step 8:

Add the bell pepper, onion, and carrot to the meat. Cook, stirring, for 5 to 7 minutes.
Step 9:

Add the chopped tomatoes and garlic to the pot. Season with salt and pepper to taste and add your favorite spices.
Step 10:

Add the bulgur next. Stir everything together.
Step 11:

Pour in the water. The usual ratio is 1.5 to 2 parts water per part bulgur — so for 1 cup of bulgur, use 1.5 to 2 cups of water. I added 1.5 cups of warm water.
Step 12:

Cover the pot. Once it comes to a boil, lower the heat to medium and cook for about 20–25 minutes. In that time the bulgur will absorb all the water and the beef will finish cooking.
Step 13:

Done! Serve hot.

Enjoy!
For this recipe it doesn't matter which cut of beef you use, since it turns tender as it cooks either way.
An easy way to peel tomatoes: wash them and score a shallow X in the skin. Drop them into boiling water for 1–2 minutes, then lift them out, cool slightly, and slip off the skins.
You can swap the beef for whatever meat you prefer, but keep in mind that the cooking time, flavor, and calories will change. Pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. Cooking time also depends on the cut and on how young or old the meat is.