Grechaniki with minced meat in tomato sauce. Step-by-step recipe for cooking greechaniki with minced meat in tomato sauce

Grechaniki is such a kind of ordinary cutlets, which use boiled buckwheat as a basis, in fact, because of this they bear such a name. In the culinary notebooks of many hostesses, this dish is listed under the name "buckwheat cutlets", which, in fact, they are. Although among the Greeks there are unique recipes that are by no means suitable for cooking cutlets.

The budget and affordability of the Greeks is such that they will not hit the family budget at all. For a dish, you need the most affordable and cheap products that are available in any store, and some even always have them at hand. Traditionally, greechaniki are prepared from the following products: buckwheat, onion, eggs, minced meat, salt, spices and herbs. Also, the list of ingredients can be expanded if you come across a recipe according to which Greeks are cooked in sauce. In this case, you may additionally need tomato juice, sour cream and bay leaf.

There are several ways to cook Greeks. The easiest option is to fry them in a pan. Also, the pan can be replaced with a slow cooker, air grill or oven. This dish is very versatile in terms of cooking method, because whichever one you choose, the result will not disappoint you.

Greeks are best served with a side dish: mashed potatoes, boiled pasta, pasta, or cereals. Grechaniki can be perfectly complemented with sliced fresh vegetables and sauces for meat.

Grechaniki in a pan with minced meat

This version of the recipe for cooking Greeks can be called traditional in some ways. It has been "tempered" by no generation of hostesses, so you can be sure that the result of cooking will not disappoint you.

Ingredients:

½ cup buckwheat
1 bulb
300 g minced pork
1+2 eggs
Pepper
Breadcrumbs

Cooking method:

Pour water into a saucepan, add some salt and boil buckwheat in it.
Peel the onion, wash and cut into quarters.
Pork meat is washed in water.
Using a meat grinder or blender, grind the meat and onion into a homogeneous mass.
Crack one egg into the minced meat, add salt and pepper.
Then add the boiled buckwheat and mix all the ingredients well until smooth.
In a deep bowl, beat two eggs with a fork.
From the finished minced meat we form cutlets and roll them in flour, and then in the egg mass.
Then roll the buckwheat in breadcrumbs.
Lubricate the pan with vegetable oil and put on fire.
We spread the buckwheat on the pan and fry them on both sides until golden brown.

Grechaniki with beef in the oven

Delicious beef greeceniks are a great alternative to any meat dish. For lunch or dinner, such buckwheat and meat cutlets will always come in handy. They can be prepared even for the future, and at the right time just warm up.

Ingredients:

300 g buckwheat
1 bulb
3 garlic cloves
500 g ground beef
1 egg
3 tbsp sour cream
50 g breadcrumbs
Pepper
Vegetable oil
250 ml water
Provencal herbs
Favorite spices

Cooking method:

We wash the buckwheat, fill it with clean water and put it on fire. Boil buckwheat until tender.
Grind the onion and garlic cloves in a blender.
We beat the egg, boiled buckwheat, one tablespoon of sour cream, breadcrumbs, onion and garlic into the minced meat. Mix well all the ingredients together.
From the finished minced meat, we form greeceniks and transfer them to a deep baking dish, after lubricating it with vegetable oil.
Add salt, seasonings, the remaining sour cream and herbs to the water. Stir the sauce well until smooth.
Pour the sauce over the buckwheat and send the form to the oven for 45-55 minutes. Cooking temperature 180 degrees.

Greeks in tomato sauce

This recipe for Greeks will stand out among their own kind with special taste qualities. This taste effect is achieved thanks to the tomato sauce. During baking, the Greeks are bathed and saturated with it, which makes them very tender and juicy.

Ingredients:

200 g buckwheat
1 bulb
500 g minced chicken
2 eggs
Pepper
Breadcrumbs
1 l tomato juice
50 ml sour cream
Bay leaf
4 black peppercorns
Spices to taste
Vegetable oil

Cooking method:

First of all, we wash buckwheat groats in cold water.
Pour water into a saucepan, add a little salt and bring to a boil.
Pour buckwheat into boiling water and boil it until tender. Cooking time takes about half an hour.
We clean the onion, wash it and cut it as finely as possible.
Add onion, buckwheat, eggs, salt and pepper to minced chicken. Mix well all the ingredients.
We fashion the Greeks from minced meat, giving them the shape of cutlets. We bread the buckwheat in breadcrumbs and transfer it to the pan, after greasing it with vegetable oil.
Fry the buckwheat until golden brown on both sides.
We shift the fried buckwheat cutlets into a cast-iron baking dish, or a frying pan. Lubricate with vegetable oil.
Now let's make the tomato sauce. Mix together tomato sauce, sour cream, bay leaf, salt, pepper, peppercorns and spices. Stir the sauce until smooth.
Pour the prepared buckwheat sauce into the mold and cover with a lid.
We send the form to the oven for 20 minutes, the cooking temperature is 180 degrees. After twenty minutes, remove the lid from the mold, and bake the grechaniki for another five minutes.

Greeks with chicken liver

As a "meat" ingredient, you can use chicken liver. The cooking process is no different from the rest, but the combination of ingredients allows you to serve a whole new dish to the table. It is quite possible that your family will like such Greeks even more than those prepared according to the traditional recipe.

Ingredients:

1 st. buckwheat
600 g chicken liver
1 bulb
1 carrot
Vegetable oil
2 eggs
100 g cheese
Pepper

Cooking method:

To begin with, we wash and boil buckwheat groats.
Wash the chicken liver and pat dry with paper towels.
Fry the liver in vegetable oil until half cooked.
After that, we clean and wash the onions and carrots. Grind with a knife and a grater, then fry the vegetables in a pan until soft.
Hard boil one chicken egg.
We pass the egg, fried vegetables, buckwheat and liver through a meat grinder.
Add a raw egg, grated cheese, pepper, salt and spices to the resulting mass. Mix everything well until the stuffing is homogeneous.
We wet our hands in water and form greeceniks from minced meat.
Roll the cutlets in flour and fry them in a frying pan greased with vegetable oil.
We transfer the finished greeceniks to a paper napkin and let it soak up the remaining fat.

Lean Greek mushrooms without meat

During fasting, many try to find sensible recipes for delicious dishes on the net. Lean Greek mushrooms with mushrooms clearly meet the above criteria, so feel free to take note of the recipe. Despite the absence of eggs and minced meat in the “dough”, the dish turns out to be very satisfying.

Ingredients:

100 g buckwheat
250 ml water
1 bulb
200 g champignons
Pepper
Greenery
½ cup flour
Vegetable oil

Cooking method:

Boil buckwheat in salted water, as in previous recipes.
Peel the onion, wash and chop. Fry in vegetable oil.
We clean the mushrooms, cut into slices and add to the onion along with salt and pepper. Fry until done.
After that, grind the mushrooms, onions and herbs in a blender.
Mix together buckwheat and mushrooms with onions until the mass is completely homogeneous.
We mold the buckwheat from the mass and bread them in flour.
Fry them in a well-heated pan with vegetable oil.

Now you know how to cook greechaniki. Bon appetit!

Grechaniki can be called an everyday dish that is prepared in haste. If you have the time and opportunity, then you can even prepare such cutlets for the future, and simply reheat them for breakfast, lunch or dinner using a microwave oven. The ingredients for the Greeks need the cheapest, and if you stop at the lean version of the dish, then such yummy will not affect your wallet at all. Finally, I want to give a few tips so that your Greeks turn out delicious and without problems:
Be sure to rinse the buckwheat in cold water before boiling and remove any debris. Buckwheat should be boiled in lightly salted water;
As minced meat, you can use chopped pork, beef or poultry meat;
Before frying, buckwheat must be rolled in flour or breadcrumbs;
In minced meat for the sake of experiment, try adding new herbs, spices and seasonings each time. Thus, you will always get a new dish.

Calories: Not specified
Cooking time: Not indicated

Grechaniki with minced meat in tomato sauce is my favorite recipe, because this is the most desired dish in our family. If you have never cooked them, then I am ready to tell you everything in detail. This dish is very satisfying, tasty and even economical. If some do not want to eat buckwheat in its pure form, then they can be deceived a little. Grechaniki are prepared from minced meat with the addition of boiled buckwheat. This dish is considered meat, despite the presence of cereals. Usually I cook greechaniki on Sunday and then for a few days I forget about the kitchen, because you can feed your family with delicious greechaniki for more than one day. It is enough to warm them up, and they will be like freshly cooked again. I immediately make more Greeks and stew them in a large frying pan. I hope that you will cook greechaniki more than once according to my recipe. By the way, they turn out delicious.

- 400 grams of minced meat,
- 100 grams of buckwheat,
- 1 carrot,
- 2 onions,
- 400 grams of tomato,
- 150 grams of flour,
- 200 grams of water,
- 50 grams of vegetable oil,
- 1 chicken egg,
- salt and pepper to your taste,
- 1 pinch of curry seasoning.

Recipe with photo step by step:

Rinse buckwheat and put to boil. When the water boils, send the cereal there and cook over low heat for about 20 minutes. Buckwheat can be lightly salted.

Take one onion and a carrot. We will use them for the sauce. Chop the onion into cubes, and grate the carrots through a grater.

Pour a little oil into a frying pan, heat it up, and then put the vegetables in it. Fry them until soft.

Pass the tomatoes through a meat grinder and add to the pan. Pour in water and simmer the sauce for 15 minutes.

While the sauce is simmering, prepare the buckwheat. Add the finely chopped remaining onion to the minced meat.

Add all the spices to the minced meat: salt, pepper, curry.

Drive in a chicken egg, it will help hold the greeceniks together.

Add slightly cooled boiled buckwheat to the minced meat and mix.

We form balls of dough and roll them in flour.

We form the Greeks, make slightly elongated cutlets out of them. I immediately sculpt large Greek people so that I can feed my family well. One Greek is enough for one adult.

I fry the Greeks in the remaining oil. The main thing is to give them a golden crust, and so that they grab. In the process of frying, the Greeks will take the correct shape and will not fall apart.

We shift the buckwheat to the pan to the tomato sauce and simmer for another 30 minutes.

Ready, tasty and satisfying Greeks are served to the table. Bon Appetite!
Still very tasty

Grechaniki with minced meat are made from any type of meat combined with boiled buckwheat and served with a sauce, usually tomato or mushroom. Today we will cook greechaniki with minced chicken, stewed in tomato sauce.

Ingredients: (for 10 Greeks)

500 g chicken fillet
150 g raw buckwheat
1 large egg or 2 small ones
1 onion (weighing approximately 100 g)
1/4 tsp curry
1/4 tsp nutmeg
salt, pepper to taste
1 st. l. flour for breading
vegetable oil

for the sauce:

300-350 ml pureed tomatoes
1 onion (100 g)
20-25 g butter
1-2 garlic cloves
salt, pepper, any seasonings to taste
100 ml hot water

Cooking:

First, let's boil the buckwheat. Pour 1.5 cups (375 ml) of water into a small saucepan and bring to a boil. We sort out the buckwheat and, if necessary, wash it. Add 0.5 tsp to boiling water. salt and omit the grits.

Cook over high heat without a lid until the water level is equal to the surface of the cereal. During the boil, remove the foam.

Now close the pan with a lid, reduce the heat to a minimum and bring the porridge to readiness, it will take 12-15 minutes. Ready buckwheat porridge set aside to cool.

Let's prepare minced meat. We scroll the chicken fillet in a meat grinder, lastly we scroll one onion, cut into 4 parts.

Add one large beaten egg, curry, nutmeg, salt, pepper, cooled buckwheat. Mix well. If it seems to you that the minced meat for the Greeks turned out to be thick, add a little mayonnaise or sour cream.

Let's prepare the tomato sauce. Cut the second onion into small cubes and fry in butter until slightly golden.

Add mashed tomatoes, any dry seasonings, garlic passed through a press, salt and pepper to taste. Stir and keep on low heat for five minutes. Tomato sauce is ready.

You can use any tomatoes for the sauce. I use ready-made mashed tomatoes, they are now not a problem to buy in the store. You can use fresh tomatoes, peeled and grated on a coarse grater. You can take canned tomatoes in their own juice or just homemade tomato sauce.

From the cooked minced meat we form small cutlets and bread them in flour. I got 10 small Greeks.

Fry the buckwheat on both sides in vegetable oil until golden brown.

Place them side by side in a large skillet.

Recipe for greechaniki with minced meat in a frying pan in tomato sauce. Grechaniki are minced meat cutlets with the addition of boiled buckwheat. Moreover, the minced meat can be anything: pork, beef, chicken or mixed. This recipe for cooking greeceniks is rather classic, it includes mixed minced meat, boiled buckwheat and chopped onions. Cutlets are fried in a pan, then stewed in tomato sauce. In general, there are a huge number of options for preparing these cutlets, minced meat is added: chopped fresh herbs, stewed carrots with onions, mushrooms, cottage cheese, boiled liver, etc.

As a breading, you can use not only wheat flour, for example, corn flour will make the crust more crispy, and breadcrumbs will give the buckwheat bread an additional bread taste and smell. Cutlets are fried in odorless vegetable oil.

Required Ingredients:

500 - 600 g of minced meat;
100 g dry buckwheat;
2 heads of onions;
1 egg;
3 - 4 tbsp. spoons of flour;
600 - 700 ml of tomato sauce or juice;
2 tbsp. spoons of sour cream;
vegetable oil for frying;
1 - 2 bay leaves;
salt and pepper to taste.

How to cook Greek:

First of all, boil the buckwheat. Pour dry cereal into a small saucepan and pour it with boiling water in the ratio of 1 part of cereal to 2 parts of boiling water. Add a little salt, cook for 10 - 12 minutes from the moment of boiling over low heat. Cool down.
Grind one head of onion with a mixer. Place minced meat at room temperature in a large bowl, add cooled buckwheat, chopped onion and egg. Season the buckwheat minced meat to taste with salt and ground pepper (a mixture of peppers). If desired, dried or fresh herbs (parsley, dill) are added to minced meat for Greeks. If you like cutlets with spices (hops-suneli), now you can season them.
Thoroughly mix the minced meat for buckwheat with your hands until a homogeneous consistency. Taste the minced meat again for salt and pepper, season more if necessary.

Pour vegetable oil into a hot frying pan, fry cutlets in small batches on both sides until golden brown. Thus, overcook all the Greeks until the minced meat runs out, put the finished ones on a separate plate.

Clean the pan where the cutlets were fried with paper napkins or take another one, pour a couple of tablespoons of vegetable oil. Heat the pan, put the finely chopped onion. Fry the onion over medium heat until golden brown.

Then pour the tomato sauce or juice into the pan with the onions. I use homemade tomato sauce that already contains salt and sugar. If you use tomato juice, then you need to salt it a little.

You can also prepare a solution of tomato paste and water, then this sauce will need to be salted and add a spoonful of sugar. Also put a couple of tablespoons of sour cream in the pan. Stir the sauce until smooth, put a couple of bay leaves, bring back to a boil.
Gently place the cutlets in the hot tomato-sour cream sauce, try to arrange them so that they all fit and are covered with the sauce. Cover the pan with a lid, put on the stove. Bring the buckwheat with sauce to a light boil, reduce the heat to a minimum, simmer for another 25 - 30 minutes, with a slight boil. If desired, greechaniki can be stewed in the oven, only you will need to use a heat-resistant form or a stewpan without a handle.
Grechaniki with minced meat in tomato-sour cream sauce are ready, serve them to the table while they are hot. Grechaniki in sauce are served with or without garnish. An excellent addition to this dish will, of course, be a potato side dish, or stewed vegetables. Before serving, refresh the dish with fresh herbs (parsley, dill, lettuce).

Rinse the buckwheat and pour into boiling salted water. Cook until soft for 15 minutes, drain excess water, and cool the cereal. This is easy to do by throwing buckwheat on a sieve. If the cereal is slightly undercooked, it's okay, in the process of stewing, it will come.

Chicken meat and 1 onion cut into medium pieces and put in the bowl of a blender or meat grinder. Twist the meat and onion into minced meat. For today's recipe, we used fillet - it is without skin and bones, so it is ideal for minced meat.

Add boiled cooled buckwheat to minced meat.

Stir the minced meat and add spices to taste: salt and pepper. Spices can be used as desired and any variety you like.

To make the stuffing not very liquid, add only the egg yolk. Mix thoroughly again.

With hands lightly moistened in water, mold round grechaniki and roll in flour.

Pour some vegetable oil into a frying pan and heat it up. Lay out the Greeks so that they immediately begin to sizzle and fry.

When the underside is browned, turn over, and cook the Greeks for a few more seconds to get a golden crust. The main thing is to quickly fry the Greeks, and we will stew and bring them to full readiness later.

In a frying pan, fry the pieces of sweet pepper and the remaining onion, fry for a short time, adding vegetable oil.

Add tomato paste to the pan - this will be the sauce for the Greeks.

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Pour in water and simmer the sauce over low heat for 10 minutes.

Put the fried buckwheat mushrooms into the hot sauce and simmer everything together for another 15 minutes. You can cover it with a lid so that the Greeks seem to be steamed.