Buckwheat Porridge with Beef Tongue and Tomato Sauce
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Beef tongue - 14.1 oz
- Onion - 2 heads
- Vegetable Oil - 1 fl oz
- Parsley - 1.8 oz
- Butter - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
- Passata Tomato Sauce - 12.3 oz
- Table Mustard - 1.4 oz
- Sugar - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse, dry, and toast it in a dry skillet.
Step 10
Serve the prepared porridge on individual plates and sprinkle with parsley.
Step 11
Serve the tomato sauce separately.
Step 2
Bring 2.5 cups of water to a boil, add the buckwheat, and cook on low heat until the buckwheat absorbs the water.
Step 3
Transfer the porridge to a clay pot and place it in a preheated oven for 20 minutes.
Step 4
Clean the tongue from membranes, rinse, boil, and cut into strips.
Step 5
Peel the onion, wash it, and sauté in vegetable oil.
Step 6
Wash the parsley and chop it finely.
Step 7
Mix the porridge with the tongue and sautéed onion, season with salt and pepper, and add butter.
Step 8
For the sauce, mix the tomato paste with mustard, sugar, and salt, and stir well.
Step 9
Heat the resulting mixture without boiling for 2–3 minutes.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
