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Homemade dinner
Buckwheat porridge with meat

Buckwheat with Meat

Buckwheat with meat — two in one, simple and delicious! Cooking the buckwheat right along with the meat gives you the protein and its side dish all in one pan, so you skip the extra time it would take to make them separately. Better yet, cooking them together makes the whole dish especially flavorful — the buckwheat comes out juicy and fragrant instead of dry. It's an easy, quick meal, and it's great served with fresh vegetables, herbs, and bread.

Snezhana

Recipe author

Composition / ingredients

Servings:

Buckwheat

150

Beef

300

Onion

Vegetable oil

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 34 % 14 g

Fats 24 % 10 g

Carbohydrates 41 % 17 g

208 kcal

GI: 12 / 88 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make buckwheat with meat? Start by gathering your ingredients. Use whatever meat you like and have on hand. Pork makes the dish especially juicy and rich, while buckwheat pairs wonderfully with beef for a hearty, nourishing plate. Chicken is the lighter, leaner choice. Thaw the meat if it's frozen, or if it's fresh, rinse it well and trim off any sinew and connective tissue.
Step 2:

Cut the meat into small cubes. Rinse it once more and let the water drain off. Peel the onion and slice it into half-moons with a knife. If you like, you can add some grated or finely chopped carrot along with the onion — but go easy on it, or it can make the meat taste too sweet. Put the meat pieces in a dry skillet; this cooks off the excess liquid and leaves the meat soft and tender.
Step 3:

Once the moisture has cooked off, pour in the vegetable oil. Stir the meat, cover the skillet, and fry over medium heat for about 20 minutes. Then uncover, stir the meat, add the onion, stir again, and fry for another 15 minutes.
Step 4:

Now spread the rinsed buckwheat over the top and gently level it out. Pour in enough water to cover everything by about an inch. Season with salt and pepper to taste. Cover the skillet, bring the liquid to a boil, then lower the heat to medium and simmer until the liquid has fully cooked away. Turn off the heat and stir the buckwheat together with the meat. Serve right away, alongside some fresh vegetables. Enjoy!

Choosing good buckwheat and cooking it well makes all the difference — a little know-how goes a long way toward a tasty result.
The right pan matters: a poorly chosen skillet can spoil even the best recipe, so pick one that suits the dish and heats evenly.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For frying, choose a refined oil with a high smoke point.