Buckwheat Porridge with Meat

Cooking separately buckwheat porridge and separately meat takes a lot of time and effort, so why don't we combine one with the other during cooking, so we get a delicious and very satisfying dish.

Ingredients

• Meat - 500-600 Grams (here pork)
• Buckwheat groats - 2 Glasses
• Carrots - 4-5 Pieces
• Onions - 2 Pieces
• Butter - 100 grams
• Vegetable oil - 0.5-1 cups
• Zira - 1 Teaspoon
• Spices - To taste (seasoning for pilaf, ground black pepper)
• Salt - To taste

Directions

1. Let's start with the preparation of vegetables, first peel the onions and cut them into half rings.
2. We also peel the carrots and cut them into bars, you can, in principle, rub the carrots on a coarse grater.
3. Cut the meat into small cubes about 1.5-2 cm wide.
4. Now we put a saucepan with thick walls on the fire, pour vegetable oil into it. When the oil is hot, put the onion in a saucepan and fry it until light golden brown.
5. Then put the chopped meat in a saucepan to the onion, fry it until half cooked.
6. After that, add the carrots and pour the meat and vegetables with 1 liter of water. Salt everything (about 2 teaspoons) and season with spices, cover the pan with a lid and simmer the meat over low heat for an hour.
7. When the cooking time comes to an end, we put a frying pan on the fire and melt the butter in it. Put the buckwheat in the oil and fry it, stirring it, for about 5-7 minutes.
8. Then we shift the buckwheat into a saucepan for meat and vegetables, level it over the entire surface.
9. Fill the contents of the pan with water so that the liquid rises 1.5 cm above the buckwheat. Turn on the heat above average.
10. As soon as the liquid evaporates a little, and it will not be visible on the surface, reduce the heat under the pan to the minimum, cover it with a lid and cook the porridge for another 20-30 minutes.
11. When the time is up, turn off the heat, mix buckwheat with meat and vegetables - the dish is ready to serve. Bon appetit, everyone!