Porridge, as you know, you can’t spoil with oil. Meat, too. And 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 bit of history

Millet porridge was 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 fragrant meat was served to foreign ambassadors and dear guests. This is partly why rumors about delicious food reached Europe, where they fell in love with millet porridge seriously and for a long time. But in modern Russia, it has long been regarded as a means for baiting fish and suitable food for canaries and yard dogs. Today, Russian cuisine is trying to regain the old recipes that the country was famous for. In addition, most of these recipes, from any point of view, are healthy and wholesome food.

The ancient Chinese were the first to think of cooking millet porridge, from them millet came to us. But here are the recipes for porridge with meat - primordially Russian, because the Chinese preferred to cook cereals separately. Let's look at some interesting Slavic treat recipes.

traditional recipe

To prepare classic millet with meat, you will need:

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

Remove all debris and foreign matter from millet, rinse thoroughly with warm water. Rinse as often as necessary to ensure that the drained water is clean. Then you need to pour boiling water over clean cereals, this will help eliminate the traditional millet bitterness. When the millet is cooked, leave the grits and move on to other ingredients.

The onion is finely chopped. Cooked veal should also be cut as finely and thinly as possible. If using beef, it should be minced even more. Onions are placed in a pan with a small amount of vegetable oil. Fry it, stirring constantly until a delicate golden hue, then add meat to it and fry until the meat pieces acquire a similar golden hue. Do not forget to stir - burnt onions will spoil the taste of the dish. Salt and pepper.

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

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

Porridge "royally"

For this recipe you will need:

• 800 grams of meat - any to your taste;
• 250 grams of cereals;
• 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 taste bitter. Pour boiling water over and leave for 20 minutes. During this time, start preparing the rest of the ingredients. The onion is chopped finely enough 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 cut them and immediately add them to the onion; if these are forest mushrooms, it is recommended to boil them beforehand. The last to go to 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 pan. Then prepare pots - ceramic or cast iron. Lubricate their inner surface with butter. Put the fried meat and onions with mushrooms and other vegetables on the bottom of the pots, do not forget to salt and pepper. Put the steamed millet on top, pour clean water so that the millet “peeps out”.

Put the porridge in the oven and bake at a temperature of 200-220 degrees for 45-50 minutes. Before cooking, open the pots, mix their contents, which lie in layers, put a peeled clove of garlic in each, add chopped greens on top. Close the pots and let them rest in the oven for about 5-10 more minutes.

Porridge should be served right in the pot - this way it will reveal to your guest all the amazing taste and aromas that quickly disappear if you put the finished dish on plates.

"Fast"

This recipe is for those occasions when a dish needs to be prepared fairly quickly. It is clear that the concepts of "quick" and "millet" are not very compatible, but this recipe is the fastest of all existing ones. For cooking you will need:

• millet groats - 150 grams;
• pork (better 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.

Groats and other components of this porridge are cooked at the same time, due to this, significant time savings are achieved.

Pour boiling water over the selected, thoroughly washed cereals and put on fire to cook. While the cereal is cooking, grate the carrots, chop the onion. Prepare a delicious stir fry in ghee. First, put the carrots in the pan, and then the onions - so the onions will generously share their flavor with the grated carrots and the frying will turn out golden, tender.

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

The grits are drained and washed, put together with roasted meat and vegetables in a saucepan, pour about 200 ml of water. You can add any spices to taste, bay leaf. Don't forget to salt to taste. Then the stewpan is put on a slow fire 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 portioned plates. It will be delicious 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 porridge "in Odessa" you will need:

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

Cut the red sweet onion into large half rings, and pour boiling water over the tomatoes to make it easier to peel and cut into small cubes. Send both ingredients to a pan with butter and cook a gentle sweet tomato sauce over low heat.

While the sauce is being prepared, select the millet groats, wash and pour into boiling water. Boil 15 minutes. Then drain and rinse. Put the smoked ribs in the bottom of the saucepan, put your semi-finished and swollen cereals in the same place, pour everything with tomato sauce. Add salt, spices, a little water. Simmer until done - about 40 minutes.

Serve in portions, after mixing the entire volume of cooked porridge. An excellent addition to dinner will be a salad of boiled beets with garlic and basil.

"Children's"

Like millet with meat and your children. For little ones who do not like to chew meat in pieces, this recipe is perfect. You will need:

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

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

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

For information on how to cook millet porridge with meat in a slow cooker, see the following video.

A delicious homemade dinner is what a working person needs in the evening in order to quickly and effectively restore the forces spent during the day. One of the best options for such a dinner would be porridge with meat, and to make it fun to eat, you can cook porridge a little unusual. For example, add potatoes to the cereal, and lay the meat already in the finished dish in the form of a juicy and tender roast ....

Ingredients

• millet - 1 cup__NEWL__
• water or meat broth - 2.5 cups __NEWL__
• raw potatoes - 3-4 pieces __NEWL__
• beef - 350 grams __NEWL__
• bulb - 1 piece __NEWL__
• carrots - 1 piece __NEWL__
• vegetable oil - 1-2 tablespoons__NEWL__
• salt and black pepper to taste__NEWL__
• green onions - for serving__NEWL__

Description of the cooking process:

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

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

Add browned 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 cooked through.

Advice: the liquid released from meat and vegetables will allow them to stew in their own juice for the first time, but then you still need to gradually pour boiling water or broth into 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 of potatoes. Pour the cereal with 2.5 cups of hot water or broth, bring to a boil, salt and cook under a closed lid until all the liquid has evaporated.

When preparing various meat dishes, many housewives undeservedly deprive such food as roasted beef. Mistakenly believing that by cooking beef tenderloin in this way, it will remain dry or tough.

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

Seriously and tastefully feed all the participants of the feast, so much so that the audience will ask for more!

Delicious fry beef in a pan

An important role is played by the pan, it should be with 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 turnip onion, medium size - 2 pcs.;
• olive oil - 50-80 ml;
• salt, ground black pepper, coriander, thyme and other spices - to taste;
• cilantro greens, basil - to taste;
• pure water - 100 ml.

Cooking time: 50 minutes. Calories per 100 g: 410 kcal.

Consider this simple recipe step by step. First you need to free the onion from the husk, chop in the form of half rings. Rinse a piece of beef fillet with cold water, dry with paper napkins, beat off if necessary, then cut into strips of medium length.

Mix salt, ground pepper, coriander and other selected spices together in a separate saucer. Sprinkle pieces of chopped roast with the resulting mixture, mix for even absorption.

Heat a frying pan over high heat, add olive oil to it and slightly reduce the flame of the stove. Put the roast in the pan, stirring the first minutes. Further, without covering with a lid, fry at a moderate temperature for at least 10 minutes, not forgetting to occasionally mix the meat pieces.

After the time has elapsed, a golden crust will appear at the frying, at this moment add onion half rings to the roasting meat. Mix well, and leave on fire for another 5-8 minutes, until the onion begins to turn golden. After pour half a glass of water, cover with a lid and leave to languish at a moderate temperature for 30-35 minutes.

After the set time, remove the lid and add finely chopped greens, mix, remove the fire - the dish is ready.

The meat of the roast cooked according to this recipe is soft, with clear juice inside. It goes well with boiled crumbly potatoes and ripe vegetables. Bon appetit!

Roasted in tomato gravy

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

• medium piece of beef fillet - 400 g;
• fresh carrot - 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;
• seeded flour - 1 tbsp. spoon;
• clean water - 50 ml;
• laurel leaf - 2 leaves;
• a pinch of sugar;
• fresh parsley - according to personal preferences.

Cooking time: 1 hour. Calories per 100 g: 490 kcal.

Cut the middle meat piece into several smaller ones, beat off.

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

Peel fresh vegetables, grate the carrots in a coarse grater, chop the onion, fry in a separate frying pan flavored with oil until golden brown. After small pinches, pour flour into vegetables, mix thoroughly.

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

Transfer the previously fried beef to the stewed vegetable mixture, mix and continue stewing for 30-40 minutes. After this time, the beef in tomato sauce will be completely ready, turn off the heat, add coarsely chopped parsley, it is not necessary to mix. Now roast beef with tomato sauce is ready to serve.

Try to cook 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 definitely try.

Beef in cream sauce - how to cook?

If the tomato sauce gives the finished dish a slight sourness, then the creamy sauce gives a soft and delicate taste. It is not difficult to cook beef stew in cream sauce - the ingredients used are simple and affordable, and the cooking time is not strikingly different from other meat or game main courses.

• beef meat pulp - 500 g;
• onion bulbs - 2 pcs.;
• fresh carrots - 1 pc.;
• cream of any preferred fat content - 180 ml;
• canned champignons - 150 g;
• 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;
• pure water - 1 glass.

Cooking time: 1 hour 10 minutes. Calories per 100 g: 565 kcal.

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

Over high heat, bring the strips to a browned state. After that, pour an incomplete glass of heated water into the frying pan, reduce the temperature and leave to stew under the lid for 30-35 minutes.

At this time, peel and chop the vegetables, cut the carrots into bars more effectively, finely chop the onion. Mushrooms can be used already cut, or chopped on their own with plates.

Add the vegetable mushroom mixture to the beef stew, 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 roast with vegetables with flour, mix thoroughly, pour in the cream and add sour cream there. Simmer until the creamy sour cream sauce boils, then about 5 minutes more, until the gravy begins to thicken. After that, you can turn off the fire, because the frying in a creamy sauce is already ready, and it can be served at the table with or without the chosen side dish.

Delicious multicooker gravy

For a wonderful multicooker kitchen assistant, the task of preparing a delicious roast will not be difficult. The meat cooked with 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.

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

Cooking time: 2 hours. Calories per 100 g: 270 kcal.

How to cook delicious fried beef in a slow cooker? Pour vegetable oil into the bowl-pot of the multicooker, put the pieces of roasted beef, keep in the "frying" mode, for most models this auto-mode lasts 20 minutes.

Upon completion, remove the meat to a plate, and put the chopped vegetables into the bowl, and fry until half cooked.

Then the meat "returns" back to the slow cooker, to the vegetables, mix the products. Add tomato paste, salt and seasonings, pour the contents with broth or water. Stir again, cover the technique with a lid, and set the “quenching” mode, 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 roast!

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 and without additives.