Buckwheat with stew; tasty and inexpensive

Buckwheat with stewed meat – tasty and budget-friendly

What to cook for dinner quickly and deliciously, and cheaply? If there is a can of stew in the refrigerator, and a pack of buckwheat and a few vegetables in the bins, then a frisky and satisfying dinner is guaranteed!

It is best to use pork stew for this recipe; in the standard, homemade stew is used. Vegetables that are useful for you are onions and carrots. Well, you can’t do without buckwheat kernels, which will turn into crumbly porridge.

There is no need to add butter; there is already enough fat in the stew. Any additional spices are also not required; buckwheat porridge with meat and vegetables on its own will turn out to be very fragrant and tasty.

Ingredients

• buckwheat – 1 tbsp.
• pork stew – 1 can (500 ml)
• carrots – 1 pc. big
• onions – 1 pc. big
• salt - as needed

Manufacturing

First you need to sort and wash the buckwheat, and then fry it in a dry frying pan - heat it for several minutes so that the smell is fully released and the grain dries.

Add a couple of tablespoons of fat from a can of stew to a saucepan or thick-bottomed pan (where the porridge will be cooked). Usually, in homemade pork stew there is quite a lot of it, the fat is right on the surface, under the neck of the jar, but if you have a store-bought “low-fat” product, then add a couple of tablespoons of vegetable oil, if necessary.

Add diced onions to heated oil/fat. Fry until soft.

Add carrots, cut into strips or cubes. Fry until softened along with the onion, stirring frequently so that nothing burns.

Next, put the stew into the pan - no need to crush it with a fork, let large pieces remain. Fry briefly, just until the fat and meat melt. Remove and discard bay leaves and peppercorns.

Add buckwheat. Pour water in a ratio of 1:2, in other words, for 1 glass of buckwheat you will need 2 glasses of water. Stir once and wait until it boils. Test for salt (if the stew is salty, then you don’t need to add it, and vice versa).

Cover with a lid, reduce the heat to low and simmer the buckwheat with stew and vegetables for 20-30 minutes, until there is no water in the pan. Do not stir during this time! If at the end of cooking there is water left in the pan, and the porridge is already soft and boiled, then you can leave it for a couple of minutes without a lid, without stirring.

It is best to serve buckwheat with stew while it is hot. You can sprinkle with chopped parsley, add vegetable salad or homemade pickles. Bon appetit!

Buckwheat with stew – 9 delicious homemade recipes

Buckwheat with stew will be prepared deliciously according to recipes with photos from 1000.menu. Each one contains: cooking time, step-by-step photos, tips, variable composition of goods and portion sizes, calorie content and dietary supplements. Read more...

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Buckwheat with stew - satisfying, fast, simple

Buckwheat with stew is a quick, economical home-style dish suitable for busy housewives. Helps out when you need to quickly cook up a satisfying dinner. You can prepare it in different ways. Indispensable ingredients: cereals, stewed meat, onions, vegetable oil and spices. You can supplement it with vegetables, mushrooms, sauces, herbs.

The 5 most commonly used ingredients in buckwheat and stew recipes:

The easiest way to prepare a dish in a slow cooker is to select the “stew” mode. The usual method consists of 3 steps. 1st – buckwheat is cooked. 2nd - frying is done with onions and stew. 3rd – both masses are mixed with each other. There is juice in the stew, which will give the dish juiciness. If there is a lot of juice, it can be evaporated during the frying process.

The most satisfying option is this:

1. Boil buckwheat until done.
2. While cooking, chop the onion and grate the carrots.
3. Fry vegetables in fat from the stew.
4. Add the meat and mash it with a fork.
5. Add a spoonful of sour cream and tomato paste, stir.
6. Add salt and pepper to taste.
   Dilute with water if necessary. Stir in the buckwheat, cover with a lid and let it soak in the aromas.

5 most nutritious recipes for buckwheat with stew:

Tips and advice:

• fried raw buckwheat will taste better when cooked
• take the highest grade stew, it has more meat and less juice
• To thicken the fry, you can add a spoonful of flour
• a suitable spice for this type of dish is bay leaf
• chaff is also suitable for this dish

Buckwheat with stew – 5 delicious recipes

Olga Polyanskaya • 03/19/2020

Buckwheat with stew is a traditional field cuisine dish. It can be cooked in a frying pan, in a saucepan, in a slow cooker and in a cauldron.

The dish is adored for its crumbliness, but buckwheat doesn’t turn out that way for everyone. And all because there are several manufacturing secrets:

1. Rinse the cereal thoroughly before cooking (until the water is clear).
2. Simmer the buckwheat until all the water has evaporated.
3. Another option is to first boil the buckwheat, and then mix it with the stew.

Recipe for buckwheat with stew in a frying pan

For additional taste, you can add mushrooms to the dish. This simple recipe will help you out if you really want to eat, but don’t want to cook for a long time.

You will need:

• buckwheat – 200 gr;
• no matter what kind of stew - 1 can;
• tomato paste or tomatoes, crushed in a blender - 3 tbsp;
• onion - 1 head;
• fresh or frozen mushrooms (optional) – 150 g;
• salt, seasonings - to taste.

Manufacturing:

1. Finely chop the onion and mushrooms and fry in a frying pan until golden brown. Add spices and salt to them.
2. Pour buckwheat and stew into a frying pan and pour boiling water in proportions (1:2). Cook well over low heat, covered with a lid.
3. The average simmering time is 30 minutes. If desired, you can add grated carrots to the dish - it turns out both tasty and healthy.

Buckwheat with stew in a slow cooker

Some people associate this dish with their student years, and others with childhood. It’s convenient to stock up on stewed meat and buckwheat for that option if you’ve run out of meat supplies at home, but want to eat something filling.

It will take 1 hour to prepare the dish.

You will need:

• buckwheat – 2 cups;
• water – 4 glasses;
• onion - 1 head;
• carrots – 1 large;
• stew (no matter what) - 1 can;
• bay leaf – 3 pcs;
• vegetable oil – 20 ml.
• salt, seasonings - to taste.

Manufacturing:

1. Wash the carrots and onions and cut into small pieces. For taste, you can add garlic if you do not have exacerbations of gastrointestinal diseases (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed to process and extract nutrients from food) .
2. Grease the multicooker bowl with oil and add chopped vegetables. Turn on the “Frying” mode for 15 minutes. We recommend stirring constantly.
3. Add the stew from the jar with all its contents to the bowl. Then add buckwheat and bay leaves.
4. Stir well, add salt and pepper. The main thing is not to over-salt - canned food already contains salt. For those who don't like salty foods, you don't have to add salt at all.
5. Add water and set the “Grains” program for 30 minutes.

Buckwheat with stew in a pan

This is a soldier's recipe, which is prepared quickly, but at the same time does not cause hunger for a long time.

For the most striking taste, you can add tomato paste, grated carrots and fried onions to the dish.

You will need:

• can of stew;
• 400 gr. buckwheat;
• 0.8 l. water;
• salt, seasonings - to taste.

Manufacturing:

1. Sort the buckwheat well and wash under running water.
2. Place the pan on the stove and add fat from the stew. Turn on and heat until all the fat has melted.
3. Add buckwheat to the melted fat and fry, stirring, for 3-4 minutes.
4. Pour in water and wait until it boils. Then reduce the heat and cook for 20-30 minutes. During this, all the water must evaporate.
5. Divide the stew into pieces with a fork and add to the buckwheat. Stir and add salt (add salt carefully, the stew already contains it). Cook over low heat for 7-10 minutes. You can add a little water.

Buckwheat with stew in an autoclave

This is the traditional and most common recipe for making buckwheat porridge with stew in an autoclave. It is also called “tourist’s breakfast” in another way. They prepare it in advance, so this dish is perfect for supplies if you don’t have enough time to prepare food.

You will need:

• buckwheat – 700 gr;
• stew - 1-2 cans;
• onion – 1 piece;
• carrot – 1 large;
• bay leaf, peppercorns and salt.

Manufacturing:

1. Wash and sort the buckwheat, and cut the stew into small pieces.
2. Finely chop the onion and carrots, fry them in a frying pan until golden brown. After frying, add buckwheat and stewed meat to the pan and stir.
3. Wash and dry the jars in which you will make the product. Place a bay leaf on the bottom. Fill the jar ½ full with cereal and stewed meat, and add pepper and salt on top.
4. Pour the water boiled in the kettle into the jar, leaving approximately 2-3 cm.
5. Roll up the jars and place them in the autoclave. Add water to it so that the jars are completely hidden and about 2 cm of water remains on top.
6. Cook for 1 hour. Recommended temperature is 120 degrees.

Buckwheat with stewed meat in a cauldron

Buckwheat in a cauldron has one main advantage over other methods of preparation - it is the most fragrant and cooks in only half an hour.

For production, be sure to stock up on firewood.

You will need:

• buckwheat – 500 gr;
• water – 1 liter;
• stew - 1 can;
• onion – 1 piece;
• spices, salt - to taste.

Manufacturing:

1. Light a fire and place a cauldron on it. Pour the fat and water from the stew into the cauldron. Heat until it becomes watery.
2. Finely chop the onion and fry in fat. If you have carrots, you can add them to the onions.
3. Add the stew to the fried onions and fry for a couple of minutes, stirring.
4. Pour buckwheat into a cauldron, add 1 liter of water and boil.
5. Turn the heat to the lowest intensity and simmer the mixture for 20-30 minutes (until the water has completely boiled away).
6. Season the finished dish with salt and pepper and sprinkle with any herbs. Cilantro, onion, dill and parsley are perfectly mixed to taste.

Buckwheat with stew in a frying pan

Ingredients

Buckwheat – 1 glass

Beef stew – 1 can (325 g)

Garlic - to taste

Sunflower oil – 2 tbsp.

Dill greens - to taste

Salt, pepper - to taste

Bay leaf – 2 pcs.

Thyme - to taste

Water – 2 glasses

Butter – 1 tbsp.

• 185 kcal
• 1 hour
• 10 min.
• 1 hour 10 minutes

Photo of the finished dish

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Video recipe: Buckwheat with stew in a frying pan

Step-by-step recipe with photos and videos

This dish was a revelation for me! Simple, fast, tasty and very satisfying, but (where would we be without the “but”) and very fatty! This is despite the fact that I took beef stew as the main ingredient, which, unlike the pork alternative, is not as nutritious. But all these facts cannot stop the representatives of the stronger sex from eating such a delicious dish! Therefore, once a year, for example on February 23, you can prepare such a not very healthy dish as a gift! I found this idea quite fascinating.

The choice of the main ingredient should be given special attention. It's great if you understand a proven product and can use it in your dish without hesitation. For those who are buying stewed meat for the first time, I advise you not to take the cheapest option, but then trust honest manufacturers and their correct composition, or rely on intuition, as I did. But my jar still contained a lot of fat and offal.

The rest of the process of making buckwheat with stew in a frying pan is simple. We take buckwheat, beloved carrots, onions and garlic, sunflower oil, water for cereals, fresh herbs, and also spices: salt, dark ground pepper, bay leaf and thyme (you can try other options). In addition, butter is useful to create a porridge that may have more calories, but is more tender and tastier. But you can completely do without the last ingredient. This is the most common and yet sufficient set of ingredients for such a tasty dish! Let's start making!

First, let's prepare the vegetables. Peel the onion and chop it as desired.

We repeat the same with carrots.

Transfer the vegetables to a frying pan heated with vegetable oil.

Simmer until soft under closed lid over low heat for about 10 minutes.

Open the can of stew and mix the contents slightly. You see, it turned out to be quite a lot of fat, so I decided to use it too. In principle, you can only pick out the meat, but then, I think, the dish will not turn out to be complete.

Transfer the stew to the vegetables.

Keep it on the fire for about 5 minutes.

Pour buckwheat into the pan, as well as spices: dark ground pepper, thyme and bay leaf. Add salt carefully and to taste, because the stew is quite salty at first.

Stir and add water. Simmer until the buckwheat is ready and the water boils away.

At the end of cooking, add fresh dill (or other herbs), as well as butter, to the dish.

Stir and leave the buckwheat with the stew in the pan, covered, for 15 minutes.

Buckwheat with stew is ready! Bon appetit!