Buckwheat – Minced Meat – Tomato Stew

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g buckwheat
  • 5 dl water
  • 25 g butter, or 5 tablespoons oil
  • 2 carrot (s)
  • 1 large onion (s)
  • 300 g minced meat, mixed
  • 2 large tomato (s), or 8-10 small vine tomatoes
  • Salt, or 1 cube broth
  • Black pepper
  • Parsley, chopped
  • soy sauce
Buckwheat – Minced Meat – Tomato Stew
Buckwheat – Minced Meat – Tomato Stew
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Instructions

  1. Put buckwheat in a sieve, rinse briefly with cold water and drain well.
  2. Heat butter or oil in a saucepan and add the buckwheat. Sauté briefly (approx. 5 minutes) until it starts to smell nutty. Then add water and bring to the boil. Add salt or stock cubes. Put on the lid. Stir again and again in between. It shouldn`t be mush, but should still be robust. Cooking time approx. 20 min.
  3. Meanwhile, chop the onion and peel and grate the carrots, chop the large tomatoes, only quarter the small tomatoes. (You can also use canned pizza tomatoes. Let them drain off a little on a sieve, otherwise there will be too much liquid.)
  4. Fry the onions and minced meat well in the pan with the oil, season with salt and pepper (a little soy sauce won`t hurt either!) And then add the grated carrots. Let cook for another 2-3 minutes. Turn off the stove, add the tomatoes and stir. Mix with the fully cooked buckwheat, add parsley and season again to taste.
  5. Serve with natural yoghurt or tzaziki.
  6. Tip:
  7. If you don`t like tomatoes, you can also use mushrooms. Tastes great too!
  8. This dish tastes very tasty if you use Russian buckwheat for it (brown to dark brown color).

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