Summary

Ingredients

• 200 g buckwheat
• 1 large onion (s)
• 500 g beef
• 50 ml whipped cream
• salt and pepper
• 150 ml vegetable stock
• oil

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Instructions

1. Put the buckwheat in the boiling water and simmer for 20 minutes on a low heat.
2. 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.
3. 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.
4. Mix the buckwheat well with the beef ragout.