Buckwheat with stewed beef and salad

Name: Buckwheat with stewed beef and salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Ingredients: 100 g buckwheat groats; 200 g beef; 200 ml water; 50 g onion; 1 tbsp sunflower oil; to taste salt; to taste ground black pepper; 100 g tomato; 100 g cucumber; 10 g fresh herbs

Buckwheat, stewed beef, and a salad of tomato, cucumber, and herbs.

Total: 1 h 15 min
Servings: 2
Difficulty: Medium

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Nutrition

per serving

kcal: 478
Protein: 34 g
Fat: 19 g
Carbs: 44 g

Ingredients

for 2 servings

buckwheat groats100 g
beef200 g
water200 ml
onion50 g
sunflower oil1 tbsp
saltto taste
ground black pepperto taste
tomato100 g
cucumber100 g
fresh herbs10 g

Method

7 steps

Rinse the buckwheat groats. Cover with water in a 1:2 ratio (1 part groats to 2 parts water), bring to a boil, reduce heat, and cook under a lid until done for about 15-20 minutes. Add salt at the end.
Cut the beef into small pieces. Peel and finely chop the onion.
Heat oil in a pan. Fry the onion until golden brown.
Add the beef to the onion, season with salt and pepper. Stew under a lid over low heat until the beef is tender, about 40-60 minutes, adding a little water if necessary.
Dice the tomato and cucumber. Finely chop the herbs.
Mix the diced tomato, cucumber, and herbs. You can add a little salt and pepper if desired.
Place the buckwheat on a plate, with the stewed beef and salad on the side.