A traditional recipe for your favorite buckwheat with beef 🥣

Kitchen appliances and utensils:

• oven;
• baking dish;
• foil;
• plate;
• pan;
• scapula;
• cutting board;
• knife;
• tablespoon.

Ingredients

Step cooking

Ingredient preparation

1. We wash 1.1 kg of beef, remove bones, cartilage, veins and other tasteless parts from the meat. Cut a piece into small cubes, lightly sprinkle them with salt and ground pepper, pour a little vegetable oil and mix everything. Any pulp is suitable for the recipe, but the neck part, which is specially packaged for stewing, is considered the most delicious.
   
2. We wash 300 g of buckwheat groats until water is clear. Along the way, we remove all the garbage that got to the grains. We drain the excess water and let the already cleared buckwheat become dry again.
   
3. Peel 1 large onion and 1 head of garlic. Onions are cut into sufficiently large half rings with a thickness of 5-7 mm. Cut the garlic into thin strips. We rinse and clean from inedible elements 1 large carrot. We cut it into slices about the same size and thickness as the onion, i.e. in semicircles. We leave 30 g of butter at room temperature for a while, so that it becomes soft, but does not melt to a liquid state.
   

Create a dish

1. Set the pan on the stove, turn on the medium heat and pour 2 tbsp. l vegetable oil (sunflower, olive or any other).
   
2. When the oil is hot, we send the chopped onions and carrots into the pan. We cook them for 5 minutes, stirring occasionally so that they are evenly fried and not burnt. At about 3 minutes of cooking, add soft butter, garlic, to taste salt and ground black pepper.
   
3. When the vegetables are cooked, remove them in a baking dish or heat-resistant saucepan, and put pieces of meat in a pan without changing the oil.
   
4. We cook beef over medium heat according to this principle: for the meat to remain aromatic and juicy, it must “close”, that is, cover on all sides with a crust. To do this, fry for 5 minutes pieces on one side, then turn, salt, pepper and fry for another 7 minutes on the other side.
   
5. As a result, the meat should only slightly decrease in size, as well as acquire an appetizing golden crust. We shift the meat into a baking dish to vegetables, add salt, ground and allspice, a few whole cloves of garlic and 3 bay leaves, and half fill with hot water.
   
6. We close the baking dish tightly with foil, pressing its edges well, and send it to the oven preheated to 200 ° C for 1 hour.
   
7. After this time, we take out the form from the oven and remove the foil. We put buckwheat on top of the meat, which should have dried by that time. Fill the form with boiling water so that it covers the buckwheat completely.
   
8. Again, cover the baking dish with foil and send to languish in the oven at the same temperature for another 30 minutes. After that, we take out the dish, mix all its components well with a spoon and serve. In addition, there is no need to decorate such buckwheat - it will be very good anyway.Optionally we serve fresh tomatoes, cucumbers and other vegetables and herbs, slices of cheese and various sauces to your taste.
   

Video recipe

Who knows all about culinary recipes? Of course, a professional chef. It was he who recorded the video recipe of this dish, so it will be very useful for you to watch it in order to get acquainted with various culinary techniques that will help you prepare this dish on a professional level.