Bulgur Pilaf with Beef Tenderloin and Barberries
Main Dishes | Armenian cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Almost the same as in traditional pilaf, only bulgur takes the place of rice. A recipe from chef John Smith.
Ingredients
- Bulgur - 2 lbs
- Serviceberries - 1.8 oz
- Onion - 10.6 oz
- Carrot - 10.6 oz
- Veal Tenderloin - 24.7 oz
- Vegetable Oil - 12 fl oz
- Garlic - 2.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the carrot into thick strips, slice the onion into half-rings, chop the beef tenderloin, and sauté in a pot with vegetable oil for 15 minutes.
Step 2
Add the rinsed bulgur to a pot, add barberries, and pour in cold water (in a ratio of 1 cup of bulgur to 1 cup of water). Place a whole head of garlic in the pot, and cook until the bulgur is tender. Season with salt and pepper to taste.
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