Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) beef chuck, small cubes
- 3.5 oz (100 g) dry toasted buckwheat
- 5.3 oz (150 g) mushrooms, sliced
- 3.5 oz (100 g) carrot, diced
- 3.5 oz (100 g) onion, chopped
- 23.7 US fl oz (700 ml) water
- 2.0 tsp (9 g) neutral oil
- 0.2 oz (6 g) garlic, minced
- 0.3 oz (8 g) dill, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Heat oil in a heavy lidded pot. Brown beef in two batches for 6 minutes total. Add onion and carrot and cook for 5 minutes.
- Add garlic, 450 ml of the water, salt and pepper. Cover and simmer gently for 1 hour 30 minutes to 1 hour 50 minutes until beef is fork-tender.
- Add mushrooms and cook for 10 minutes. Stir in rinsed buckwheat and the remaining 250 ml water. Cover and simmer for 20 minutes, adding hot water if the grain dries out.
- Let stand off the heat for 5 minutes, additional to cooking time. Stir gently and finish with dill.
Cook’s note: A stovetop adaptation of beef and grain dishes cooked in covered pots. The meat must be tender before adding buckwheat.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 661 kcal · Protein 42 g · Carbohydrates 49 g · Fat 33 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.