Recipes for cooking millet porridge with meat. How to cook a delicious beef stir-fry Delicious gravy from a slow cooker

As you know, porridge cannot be spoiled with oil. Meat too. Therefore, many, knowing that meat goes well with a large list of cereals, are interested in whether the combination of millet porridge with meat will be harmonious. In this article we will talk about the most delicious and interesting recipes for such a dish.

A little history

Millet porridge has been loved and respected in Rus' at all times. But only representatives of wealthy families could afford to eat it with meat. Russian tsars, especially Ivan the Terrible, also loved this dish. Millet porridge with pieces of aromatic meat was treated to foreign ambassadors and dear guests. This is partly why rumors about the tasty dish reached Europe, where millet porridge was loved seriously and for a long time. But in modern Russia, it has long been regarded as a means of attracting fish and suitable food for canaries and yard dogs. Today, Russian cuisine is trying to recapture the ancient recipes for which the country was famous. In addition, most of these recipes, from any point of view, are healthy and wholesome foods.

The ancient Chinese were the first to think of cooking millet porridge, and it was from them that millet came to us. But the recipes for porridge with meat are originally Russian, because the Chinese preferred to cook cereals separately. Let's look at some interesting recipes for Slavic treats.

Traditional recipe

To prepare classic millet with meat you will need:

• 200 grams of cereal;
• 750 grams of veal or beef;
• 0.5 liters of water or meat broth;
• large onion;
• 50 ml vegetable oil (olive oil is best);
• salt and pepper to taste.

Remove all debris and foreign impurities from the millet, rinse the grain thoroughly with warm water. Wash as often as necessary to ensure that the water that drains is clear. Then you need to pour boiling water over the clean cereal, this will help eliminate the traditional millet bitterness. When the millet cooking is complete, leave the grain and move on to other ingredients.

Finely chop the onion. Cooked veal should also be cut as finely and thinly as possible. If you use beef, it should be minced even more. The onion is placed in a frying pan with a small amount of vegetable oil. Fry it, stirring continuously until it turns a delicate golden hue, then add meat to it and fry until the meat pieces acquire a similar golden hue. Don't forget to stir - burnt onions will spoil the taste of the dish. Season with salt and pepper.

Pour the broth or water into the fried onion and meat, set the flame to low and simmer the contents under the lid for at least 20 minutes. Then the cooked millet is poured into the frying pan and the dish is brought to readiness, adding water as needed. It is better to cook on low heat and with a lid on.

Serve hot, with pickles, pickled apples, and a light summer green salad.

Porridge “Royally”

For this recipe you will need:

• 800 grams of meat - any to your taste;
• 250 grams of cereal;
• large onion;
• 100 grams of fresh mushrooms;
• large fresh tomato;
• vegetable oil - 60 grams;
• greenery;
• garlic;
• salt and pepper to taste.

Select the millet and rinse thoroughly so that it does not become bitter. Pour boiling water over and leave for 20 minutes. During this time, start preparing the remaining ingredients. The onion is chopped quite finely and sent to a frying pan to fry in vegetable oil over low heat. Mushrooms are then added there. If these are champignons, you can chop them and immediately add them to the onion; if these are wild mushrooms, it is recommended to boil them first. The last thing to go into the pan with vegetables is a diced tomato, previously freed from the skin.

The meat is cut into strips as small as possible and fried in a separate frying pan. Then prepare pots - ceramic or cast iron. Grease their inner surface with butter. Place fried meat and onions with mushrooms and other vegetables on the bottom of the pots, do not forget to add salt and pepper. Place steamed millet on top, pour clean water so that the millet “peeks out”.

Place the porridge in the oven and bake at a temperature of 200-220 degrees for 45 -50 minutes. Before ready, open the pots, mix their contents, which lie in layers, put a peeled clove of garlic in each, and add chopped herbs on top. Cover the pots and let them sit in the oven for about 5-10 minutes.

The porridge should be served directly in the pot - this way it will reveal to your guest all the amazing tastes and aromas that quickly disappear if you transfer the finished dish to plates.

"Fast"

This recipe is intended for cases when the dish needs to be prepared quickly. It is clear that the concepts of “fast” and “millet” are not compatible, but this recipe is the fastest of all existing ones. To prepare you will need:

• millet cereal – 150 grams;
• pork (preferably neck) - 600 grams;
• carrots - 1 medium-sized root vegetable;
• medium-sized onion;
• ghee - 60 grams;
• greens, as well as salt and pepper at your discretion.

The cereal and other components of this porridge are prepared at the same time, due to this, significant time savings are achieved.

Pour boiling water over the selected, thoroughly washed cereal and place on the fire to cook. While the cereal is cooking, grate the carrots and chop the onions. Prepare a delicious fry in ghee. First, place the carrots in the pan, and then the onions - this way the onions will generously share their aroma with the grated carrots and the frying will be golden and tender.

When the carrot and onion fry is ready, add pieces of pork to it. Do not cut the meat too large - a quick recipe does not involve large pieces of meat. Please note that the meat will be ready when it is covered with a golden crust. Season with salt and pepper.

The cereal is drained and washed, placed together with the fried meat and vegetables in a saucepan, and about 200 ml of water is poured. You can add any spices to taste, bay leaf. Don't forget to add salt to taste. Then the saucepan is placed on low heat and the porridge with meat is brought to full readiness. This usually takes about 20 minutes.

The porridge is served hot; the best addition to the table is a salad of fresh tomatoes; the finished porridge is sprinkled with finely chopped herbs. If necessary, you can add ghee to the serving plates. It will be tasty and very satisfying.

"Odessa" way

It is not difficult to prepare such porridge, but it will really surprise even skeptics who do not perceive millet as a serious and healthy cereal. For Odessa-style porridge you will need:

• pork ribs (smoked) - 0.5 kilograms;
• millet cereal - 250 grams;
• fresh tomatoes - 2 medium-sized pieces;
• red sweet onion - 1 pc.;
• butter or ghee - 60 grams;
• spices and salt to taste.

Cut the sweet red onion into large half rings, and pour boiling water over the tomatoes to make it easier to remove the skin and cut into small cubes. Place both ingredients in a frying pan with butter and cook a delicate sweet tomato sauce over low heat.

While the sauce is being prepared, select the millet grains, wash them and add them to boiling water. Cook for 15 minutes. After this, drain and rinse. Place the smoked ribs in the bottom of the saucepan, add your half-cooked and swollen cereal there, and pour tomato sauce over everything. Add salt, spices, a little water. Simmer until done - about 40 minutes.

Serve in portions, having previously mixed the entire volume of the prepared porridge. An excellent addition to dinner would be a salad of boiled beets with garlic and basil.

"Children's"

Your children will also like millet with meat. For little ones who don’t like to chew meat in pieces, this recipe is perfect. You will need:

• 120 grams of cereal;
• butter - 50 grams;
• minced meat or poultry;
• onion;
• salt.

Place the peeled onion in a blender and make a homogeneous onion puree. Lightly fry the puree in butter along with small minced meatballs. Boil the millet cereal, remembering to first soak it in milk for an hour to eliminate even the slightest chance of bitterness.

You need to cook the cereal in water or broth. When the porridge is almost ready, add the meatballs, close the lid and simmer for another 15 minutes.

To learn how to cook millet porridge with meat in a slow cooker, watch the following video.

A delicious home-cooked dinner is what a working person needs in the evening in order to quickly and effectively restore the energy spent during the day. One of the best options for such a dinner would be porridge with meat, and to make eating it not boring, you can prepare the porridge in a slightly unusual way. For example, add potatoes to the cereal, and put the meat in the finished dish in the form of a juicy and tender fry...

Ingredients

• millet – 1 cup__NEWL__
• water or meat broth - 2.5 cups__NEWL__
• raw potatoes – 3-4 pcs.__NEWL__
• beef – 350 grams__NEWL__
• bulb – 1 pc.__NEWL__
• carrots – 1 pc.__NEWL__
• vegetable oil – 1-2 tablespoons__NEWL__
• salt and black pepper - to taste__NEWL__
• green onions – for serving__NEWL__

Description of the cooking process:

Peel the onion and cut into half rings. Peel the carrots and grate coarsely. Saute the vegetables in vegetable oil and transfer to a separate container and set aside for a while.

Rinse the beef and dry with a paper towel. Using a sharp knife, cut a whole piece of meat into wide slices, beat them lightly with a wooden mallet, and then carefully cut into thin strips. Fry them in the same oil that the vegetables were sauteed, not forgetting to sprinkle with salt and black pepper at the beginning of frying.

Add sauteed carrots and onions to the fried beef, and if necessary, a little more salt and pepper. Cover the pan with a lid and simmer the meat and vegetables over low heat until fully cooked.

Advice: The liquid released from the meat and vegetables will allow them to stew in their own juices for the first time, but then you will still need to gradually add boiling water or broth to the pan.

While the beef and vegetables are stewing, rinse the millet under running water and mix it with peeled and cut into small pieces potatoes. Pour 2.5 cups of hot water or broth over the cereal, bring to a boil, add salt and cook under a closed lid until all liquid has completely evaporated.

When preparing various meat dishes, many housewives undeservedly neglect such dishes as roasted beef. It is a mistaken belief that cooking beef tenderloin using this method will leave it dry or tough.

It's time to dispel this misconception with the help of simple but effective recipes presented below, using which you can easily add a new meat dish to your usual diet.

Feed all participants of the feast nourishingly and tastefully, so much so that those gathered will ask for more!

Delicious frying beef in a frying pan

The frying pan plays an important role; it must have a thick bottom and a good non-stick coating, in this case the meat is fried evenly and does not burn.

• beef tenderloin – 500 g;
• red onion, medium size – 2 pcs.;
• olive oil – 50-80 ml;
• salt, ground black pepper, coriander, thyme and other spices - to taste;
• green cilantro, basil - to taste;
• clean water – 100 ml.

Cooking time: 50 minutes. Calorie content per 100 g: 410 Kcal.

Let's look at this simple recipe step by step. First you need to peel the onion and chop it into half rings. Wash a piece of beef fillet with cold water, dry it with paper napkins, beat it if necessary, then cut it into strips of medium length.

Mix salt, ground pepper, coriander and other selected spices with each other in a separate saucer. Sprinkle the resulting mixture over the pieces of chopped roast and stir to ensure even absorption.

Heat a frying pan over high heat, add olive oil and slightly reduce the heat on the stove. Place the roast in a frying pan, stirring for the first few minutes. Next, without covering, fry at moderate temperature for at least 10 minutes, remembering to stir the meat pieces occasionally.

After time, the frying will begin to develop a golden brown crust; at this point, add onion half rings to the frying meat. Mix well and leave on the heat for another 5-8 minutes until the onion begins to turn golden. Then pour in half a glass of water, cover with a lid and leave to simmer at moderate temperature for 30-35 minutes.

After the allotted time, remove the lid and add finely chopped herbs, mix, turn off the heat - the dish is ready.

The meat prepared according to this recipe turns out soft, with clear juice inside. Goes well with boiled crumbly potatoes and ripe vegetables. Bon appetit!

Fried in tomato sauce

You can fry beef with the addition of various sauces and gravies. Tomato gravy is a good way to diversify the traditional taste of fried meat.

• medium piece of beef fillet – 400 g;
• fresh carrots – 1 pc.;
• onion – 1 pc.;
• vegetable oil, any refined – 2 tbsp. spoons;
• tomato paste – 2 tbsp. spoons;
• ground black pepper and table salt - to taste;
• sifted flour - 1 tbsp. spoon;
• clean water – 50 ml;
• laurel leaf – 2 leaves;
• a pinch of sugar;
• fresh parsley - according to personal preference.

Cooking time: 1 hour. Calorie content per 100 g: 490 Kcal.

Cut the medium piece of meat into several smaller pieces and beat them off.

Cut into small pieces in the form of cubes, fry in oil until slightly browned, no more than 10 minutes.

Peel fresh vegetables, grate carrots on a coarse grater, chop onions, fry in a separate frying pan, seasoned with oil, until golden brown. Then add flour to the vegetables in small pinches and mix thoroughly.

Pour water, add tomato paste, season with sugar, spices and salt, add bay leaf. Cover the pan with a lid and simmer over low heat for approximately 20 minutes.

Add the previously fried beef to the stewed vegetable mixture, stir and continue simmering for 30-40 minutes. After this time, the beef in tomato sauce will be completely ready, turn off the heat, add coarsely chopped parsley, no need to stir. Now the fried beef with tomato sauce is ready to serve.

Try making delicious tiramisu without eggs - we offer you several recipes that you will definitely like.

A step-by-step recipe for donuts with condensed milk - a recipe that you must try.

Beef in creamy gravy - how to cook?

If tomato gravy gives the finished dish a slight sourness, then creamy gravy gives a soft and delicate taste. Preparing roast beef in a creamy gravy is not difficult - the products used are simple and affordable, and the cooking time is not very different from other main meat or game dishes.

• beef meat pulp – 500 g;
• onions – 2 pcs.;
• fresh carrots – 1 pc.;
• cream of any preferred fat content - 180 ml;
• canned champignons – 150 g;
• sifted wheat flour - 1 tbsp. spoon;
• sour cream of any fat content - 2 tbsp. spoons;
• salt and ground black pepper - to taste;
• olive oil – 3 tbsp. spoons;
• clean water - 1 glass.

Cooking time: 1 hour 10 minutes. Calorie content per 100 g: 565 Kcal.

Let's take a closer look at how to cook roasted beef with creamy gravy. Cut the meat pulp into narrow strips of medium length. Heat a frying pan, add olive oil and arrange the frying strips.

On high heat, cook the strips until lightly browned. After that, pour a partial glass of heated water into the frying pan, reduce the temperature and leave to simmer under the lid for 30-35 minutes.

At this time, peel and chop the vegetables, effectively cut the carrots into bars, and finely chop the onion. You can use already cut champignons, or chop them into slices yourself.

Add the vegetable and mushroom mixture to the stewed beef, season with salt and spices, stir, add the remaining water, and continue simmering for another 10 minutes. After that, without a lid, fry for 5-7 minutes.

Sprinkle the roasted vegetables with flour, mix thoroughly, pour in the cream and add sour cream. Simmer until the creamy sour cream sauce boils, then about 5 minutes more until the gravy thickens. After this, you can turn off the heat, because the frying in the creamy gravy is already ready, and it can be served with or without the selected side dish.

Delicious gravy from a slow cooker

The wonderful kitchen assistant of the multicooker will make the task of preparing a delicious stir-fry a breeze. Meat prepared using this technique is especially soft and juicy, and the expression “melts in your mouth”, usually applied to desserts, will be true for this dish as well.

• roast beef from tenderloin – 800 g;
• onion – 1 pc.;
• olive oil, sunflower oil, corn oil – 2 tbsp. spoons;
• large carrots – 1 pc.;
• canned tomato paste – 2 tbsp. spoons;
• beef broth or clean water – 700 ml;
• seasonings, table salt - to taste.

Cooking time: 2 hours. Calorie content per 100 g: 270 Kcal.

How to cook delicious roasted beef in a slow cooker? Pour vegetable oil into the multicooker bowl, place pieces of roasted beef, and keep in the “frying” mode; for most models, this auto mode lasts 20 minutes.

When finished, remove the meat to a plate, place the chopped vegetables in a bowl and fry until half cooked.

Then the meat is “returned” back to the slow cooker, to the vegetables, and the products are mixed. Add tomato paste, salt and seasonings, pour broth or water over the contents. Stir again, close the appliance with a lid, and set the “quenching” mode to leave for an hour and a half.

After the specified time, you can safely open the lid of the multicooker and enjoy the juiciness and aroma of the cooked fry!

These recipes, simple in composition and execution, allow you to move away from the usual perception of beef meat, and use it in your menu not only boiled and stewed in the oven, but also in the form of a delicious roast, with or without additives.