Porridge with meat - the best recipes. How to properly and tasty cook porridge with meat.

Porridge with meat - the best recipes. How to properly and tasty cook porridge with meat.

I think it’s hardly worth mentioning the benefits of cereal for the body. She is happy to eat, and children, and adults, and even the elderly. But on how to cook it tasty, we think everyone wants to know. Porridge is the first adult food for babies, it is the basis of diet food, it is a storehouse of vitamins and minerals, after all. Many generations of housewives developed a variety of recipes for its preparation. Ancient people, for example, porridge was cooked on a fire, but the dish cooked in a Russian stove was considered the most delicious porridge. Over time, the kettles were replaced with new types of dishes, and then they began to cook it in a saucepan on the stove. There are special devices in which porridge turns out more tender, crumbly and tasty.

Groats for cooking porridge can be taken different. This includes buckwheat, pearl barley, rice, semolina, oatmeal, corn grits, etc.

Now we will learn how to cook porridge with meat. About how to prepare it correctly, what, at first glance, trifles, it is necessary to take into account in the process, with what spices to cook porridge, we will try to acquaint you in more detail.

Recipe 1: Porridge with meat in a slow cooker

This dish we will cook in a slow cooker.

Ingredients Required:

- turkey (fillet) - 500-600 g;

- buckwheat - 2 measuring glasses;

- carrots and onions - 4 pcs .;

- tomatoes - 3 pcs .;

- Bulgarian sweet pepper - 1 pc .;

- water - 4 measuring glasses;

- dill - greens;

- Paprika, coriander, cumin and salt.

Preparation:

First, scald the tomatoes, remove the skin from them and cut into cubes. Onions and carrots cut into rings, and the Bulgarian pepper cleaned of seeds and cut into strips. Dill my under running water, then shake it so that it is a little dry and chop.

We go over buckwheat porridge. This procedure is sure to make sure that when eating a tooth there is not a small pebble or something inedible. Then rinse the rump in cold water and throw it back on a sieve. Chicken cut into cubes and, if desired, you can fry it separately in a frying pan and only then prepare the dish in a slow cooker. This will reduce the cooking time a little. Pestle the coriander in the mortar. Put the sliced ​​vegetables into the crock-pot, add some olive oil and fry them in the baking mode. Dip the fried meat to the vegetables, season with the prepared spices, salt and fill with buckwheat. Pour some water into the bowl, turn on the buckwheat mode and cook until a signal sounds. Open the lid of the multicooker, mix the contents, drop the chopped greens to the buckwheat with meat and close the lid for another 3-4 minutes. Now buckwheat porridge with turkey can treat your household. In a slow cooker, porridge is especially tender, crumbly and fragrant.

Recipe 2: Barley porridge with meat

Ingredients Required:

- pork - 200 g;

- pearl barley - 1 cup;

- Onions - 1 pc .;

- water - 1.5 cups;

- pepper and salt - to taste.

Preparation:

To barley porridge turned out crumbly and tender, grits need to be prepared in advance. After 2-3 hours, drain the water, and rinse the grits well with water.

Cubes of meat fried in olive oil. While the meat in the pan is fried, chop the onion into cubes. We send onions to the meat, mix, cover the pan with a lid and cook on low heat for another 5-7 minutes.

Meat with onions move to the refractory pot, add water, pepper, salt and add our spices as desired. Bring to a boil. At this stage, we fall asleep pearl barley, close the cast-iron pot with a lid and cook the dish over medium heat until cooked. At the end add the chopped green dill and serve on plates.

Recipe 3: Pea Porridge with Meat

Cooking pea porridge with meat according to an Italian recipe.

Ingredients Required:

- peas or lentils - 2 cups;

- pork - 500 g;

- carrot and onion - 1 pc .;

- olive oil - 1 tbsp. l .;

- a mixture of Italian herbs with paprika - 2 tsp; salt.

Preparation:

So, prepare all the products. It is advisable to soak the peas for 2 hours. Drain, rinse again and drain in a colander.

Dice the meat. Pour a bit of olive oil into the wok pan, heat it up and send the pieces of meat to be fried. Carrots and onions can be grated on a shredder, and add to the meat. Season the dish with salt and freshly ground pepper (Italians always use only freshly ground pepper, and grind it right into the dish). Mix and simmer all together for 2-3 minutes. Add washed peas to meat with vegetables and pour water over. Water should completely cover the contents of the pan. Add a mixture of Italian herbs. Strengthen the fire and bring to a boil, after which we immediately reduce the heat and cover with a frying pan. The fire should be slightly above the minimum. Cook until done. Here readiness can be of different levels. Some prefer a fully boiled pea, almost puree. Others prefer porridge with whole peas. You pick up the option that your family prefers. Remember that your meat with vegetables has already been fried until half cooked, and the time for which the peas are cooked is enough for him. Well, that's all, the dish can be laid out on plates and sprinkled with fresh chopped basil leaves.

Recipe 4: Millet porridge with meat

A delicious recipe for homemade dishes of millet and meat in pots.

Ingredients Required:

- millet - 250 g;

- veal and pork - 200 g;

- Onions - 1 pc .;

- creamy and vegetable meat;

- Spices and salt to taste.

Preparation:

First, prepare the millet. Let us grease the pots inside with butter, and half fill it with cereal. Fill steep boiling water in pots and set them aside. Summit prepare the meat. Cut it into cubes of medium size, approximately 2.5-3 cm on the side. Heat vegetable oil in a frying pan and send pieces of meat into it. Fry to a crust. Chop the onion finely and send it to the meat. Stir and cook another 2-3 minutes.

We take pots of groats, add meat to them, season with spices, salt and ground pepper. You can also add greens to the pots. Cover them with lids, put them on a baking sheet and cook in the oven for another half hour. Oven temperature 180 * C. Porridge in pots turns out tasty and soft.

Recipe 5: Buckwheat Porridge with Meat

A rustic recipe for buckwheat porridge with meat and mushrooms.

Ingredients Required:

- buckwheat - 200 g;

- pork tenderloin - 450 g;

- champignons - 400 g;

- a clove of garlic, carrots, onions, hops-suneli, pepper, salt and dried garlic.

Preparation:

Immediately put the wok frying pan on the stove - let it warm up. Quickly clean the mushrooms and cut them into small pieces. Send to the pan and as if sealed. Then add a little butter to the mushrooms sunbathed. Dice the meat and send it to the pan. Stir and let it fry. Shred garlic, onions and carrots, and when the meat turns white, send all the vegetables to the pan, stir and continue frying for another 10 minutes. Now add the washed buckwheat, add water, season with spices, salt and pepper and cover with a lid. Tomim on low heat for 15 minutes. Readiness of the dish is checked with buckwheat and, if necessary, you can gradually add water. If it is ready, then remove from the stove. The recipe is simple, but the dish turns out very tasty.

Porridge with meat - secrets and tips from the best chefs

- Before using croup, be sure to sort through them manually. After that, soak for 1-2 hours, rinse with water and only then use for cooking porridge.

- At the end of the process, you can add butter and your favorite greens to the porridge.

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