Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
- Bring water to a boil. Add the buckwheat and simmer on low heat for 20 minutes.
- Cut the beef and onion into small pieces.
- Heat roughly 30 ml oil in a large pan over medium-high heat. Add the beef and onion pieces and fry for 2-3 minutes until lightly browned, stirring frequently.
- Add the vegetable stock and simmer on medium heat for 30-40 minutes until the beef is tender.
- Remove from heat and stir in the whipped cream. Season with salt and pepper to taste.
- Combine the cooked buckwheat with the beef ragout and stir well.
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