Buckwheat Porridge with Goulash
Polish homestyle buckwheat with meat gravy
Ingredienti
- grano saraceno250 g
- maiale o manzo500 g
- cipolla1 pz
- carota1 pz
- farina1 cucchiaio
- foglia di alloro2 pz
- sale1 a piacere
- brodo o acqua400 ml
- cetrioli in salamoia40 g
Istruzioni
Rinse the buckwheat and cook it in salted water in a 1:2 ratio.
Cut the pork or beef into small cubes and fry.
Add the onion and carrot, fry for another 5 minutes.
Pour in the broth, add a bay leaf, and braise for 45–60 minutes.
Thicken the gravy with flour dissolved in cold water.
Serve the buckwheat with the meat gravy and a pickled cucumber.
Altre ricette
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