Beef Ragout with Buckwheat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g buckwheat
- 1 large onion (s)
- 500 g beef
- 50 ml whipped cream
- salt and pepper
- 150 ml vegetable stock
- oil
Print Recipe
Pin Recipe Instructions
- Put the buckwheat in the boiling water and simmer for 20 minutes on a low heat.
- Cut the meat and onion into small pieces and fry them vigorously in a little oil. Add 150 ml of water or vegetable stock and simmer for 30-40 minutes.
- Season with whipped cream or crème fraîche and, if necessary, thicken the sauce with flour. Mix the flour well in cold water and add to the sauce and simmer for a few minutes.
- Mix the buckwheat well with the beef ragout.
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