Buckwheat in tomato sauce in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Necessary products.

2. Step 2:

   

   Wash the buckwheat (one multi-cup), put it in the bowl of the multivark, pour a multi-cup of cold water, add a couple of pinches of salt.

3. Step 3:

   

   Close the lid. Turn on the Multi-cooker mode, 100 degrees, for 15-20 minutes. The water from the buckwheat should all evaporate. We remove it to cool down.

4. Step 4:

   

   We scroll the meat in a meat grinder along with onions and garlic. Mix the minced meat with buckwheat and egg. Minced meat should not be liquid.

5. Step 5:

   

   Pour oil into the bowl of the slow cooker, turn on the Frying mode, 160 degrees. We form eight oblong cutlets of the same size. We roll them in flour.

6. Step 6:

   

   Fry on both sides until golden brown.

8. Step 7:

   

   We put them on a plate.

9. Step 8:

   

   Chop the second onion into thin quarters and lightly fry in the remaining oil. Pour in tomato sauce (preferably homemade); add, if necessary, salt, sugar, spices; bring to a boil.

10. Step 9:

    

    Put buckwheat in the sauce, sprinkle with chopped herbs, switch the slow cooker to the Quenching mode.

11. Step 10:

    

    Cook without opening the lid for 30 minutes. Then we switch the slow cooker to the Heating mode.

12. Step 11:

    

    Leave on Preheating for about an hour and a half. If served immediately, they will be a little dry. Bon appetit!