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Bulgur pilaf with beef in a cauldron

0
1221
Kitchen Eastern
Calorie content 131.2 kcal
Portions 5 port.
Cooking time 150 minutes
Proteins * 7.2 gr.
Fats * 9.9 gr.
Carbohydrates* 22.5 g
* per 100 gr. product
Bulgur pilaf with beef in a cauldron
Content

Groats "Bulgur" are great for cooking pilaf, as they retain their friability after cooking no worse than rice, well absorb the juice and aroma of meat and vegetables. Bulgur pilaf turns out to be not only tasty, but also useful, especially for those adhering to the principles of PP and for people of age, since this cereal is low in calories and contains many trace elements and fiber. As for rice, there is no exact proportion of water and bulgur, on average 1.5: 1 is taken. Cooking pilaf with beef and in a cauldron.

Ingredients

Cooking process

step 1 out of 10
We wash the beef for pilaf well with running water and wipe it dry with a kitchen towel. Then cut the meat into pieces of any size.
step 2 out of 10
Bulgur groats (whole grains or coarse crushing are suitable for pilaf) for 20 minutes pour cold water. After this time, we drain the water.
step 3 out of 10
Peel the onion and chop it into thin half rings.
step 4 out of 10
We clean the carrots and chop them into strips or cubes, as grated carrots turn pilaf into porridge.
step 5 out of 10
We put a cauldron on the stove and heat the vegetable oil well in it. Then put the pieces of beef in the butter and fry them over high heat for 7 minutes and until golden brown on all sides.
step 6 out of 10
Then add chopped carrots and onions to the fried meat, mix and fry the vegetables and meat for another 10 minutes.
step 7 out of 10
Then pour a little water into the cauldron and simmer the beef with vegetables over low heat and under a closed lid for at least 1.5 hours so that the beef is well boiled. In the process of extinguishing, periodically add a little water to the cauldron, as it boils away.
step 8 out of 10
By the end of stewing, sprinkle the meat to your liking with salt, black pepper, add cumin and turmeric, put the head of garlic peeled from the outer husk. Simmer meat with spices for another 5-10 minutes.
step 9 out of 10
Then spread the cereal in an even layer on top of the beef stew. Do not mix groats with meat. Pour clean water into the cauldron 1 finger above the bulgur layer. We close the lid of the cauldron. Simmer pilaf with bulgur over low heat for 20 minutes. This time is enough for the cereal to cook.
step 10 out of 10
Leave the cooked pilaf in a cauldron for half an hour to infuse, then remove the garlic, stir the pilaf and serve.

Bon Appetit!
 

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