Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, buckwheat served with reindeer steak (medium cooked). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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плов из гречки с курицей. cookirada. Buckwheat porridge is a great garnish to steak, chicken, cutlets and all sorts of sausages. For traditional Russian cooking of buckwheat as a savoury dish it is better to buy good quality roasted Before serving, add salt and butter to taste, mix. Buckwheat is a type of seed called a pseudocereal.

To get started with this recipe, we have to first prepare a few ingredients. You can cook buckwheat served with reindeer steak (medium cooked) using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Buckwheat served with reindeer steak (medium cooked):

1. Prepare Buck wheat
2. Take 100 gm Dried Buck wheat
3. Prepare 2 cloves Dried Chili
4. Take 1 teaspoon olive oil
5. Take 1 pinch salt
6. Make ready 180 ml water
7. Prepare Raindeer Steak
8. Get 400 gm Fresh Raindeer Meat (long slice steak)
9. Take 100 gm butter
10. Make ready 3 teaspoon dried rosemary
11. Make ready 2 tablespoon Black pepper
12. Make ready 1 teaspoon salt

Medium rare is often considered the best compromise. Firm-fleshed salmon fillets make a hearty topping for a bowl of tempting buckwheat noodles and broth. Ladle the hot broth into each bowl and top with a piece of. T-bone: To make sure everything cooks evenly, it's best finished in the oven.

Steps to make Buckwheat served with reindeer steak (medium cooked):

1. Firstly, cook up the buckwheat. Add olive oil in a pot, pour in the buck wheat and stir well. Add in the rest of the ingredients and boikel it up. After boiling, turn to lower heat to cook until water reduced.
2. Then prepare the frying pan. Add in the butter and rosemary in high heat then put in the raindeer meat.
3. Each side fry for 7min. Then is really to served.
4. Slice it up for serving.

Ladle the hot broth into each bowl and top with a piece of. T-bone: To make sure everything cooks evenly, it's best finished in the oven. Flat-iron : This steak is cut from the shoulderblade, and is great value and neatly shaped, but it needs to be cooked no more than medium or it will be tough. A medium-cooked steak should have a thick band of light pink through the middle but have more browned meat than pink overall. The sides should be a rich brown color and the top and bottom charred darkly (but not black).

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