Stewed meat with buckwheat
4 servings
30 minutes
Stewed meat with buckwheat is a simple and hearty dish of Russian cuisine that combines the tenderness of stewed meat with the nutty flavor of buckwheat. Historically, this dish was popular among soldiers and travelers due to its nutritional value and ease of storage. The aroma of fried vegetables, nutmeg, and cinnamon adds sophistication and depth to the stew. Buckwheat absorbs the juices of the meat and spices, becoming soft and rich. This dish is perfect for a cozy home dinner or an active hike — it's easy to prepare and retains its flavor qualities for a long time. Served hot, it pairs wonderfully with fresh vegetables and herbs, creating a harmonious and balanced taste.
1
Add 150-200 g of buckwheat to boiling salted water and cook over medium heat for 20 minutes. Then drain the remaining water, add a teaspoon of butter, stir, and cover.
- Buckwheat groats: 200 g
- Butter: 1 teaspoon
- Salt: to taste
2
While the buckwheat is cooking, you can prepare the stew in parallel.
3
First, grate a medium-sized carrot and place it in a large frying pan with sunflower oil over medium heat. Chop an onion into cubes and finely chop 1 large tomato, adding them to the pan a couple of minutes after the carrot. Fry the vegetables for about 8 minutes.
- Carrot: 1 piece
- Onion: 1 piece
- Tomatoes: 1 piece
- Sunflower oil: 6 tablespoons
4
Open 2 cans of stew, remove as much white fat as possible, and place the meat in a frying pan. Mix with vegetables and fry, stirring, for about 8 more minutes over medium heat.
- Beef stew: 2 jars
5
Add buckwheat to the pan, along with 1 tablespoon of ground nutmeg, cinnamon, and a little salt. Mix everything and simmer, stirring, for about 5 minutes.
- Buckwheat groats: 200 g
- Ground nutmeg: 1 tablespoon
- Ground cinnamon: 1 tablespoon
- Salt: to taste