Summary

Ingredients

• 500 g beef, e.., Goulash
• 200 g buckwheat
• 1 onion (s)
• 1 carrot (s)
• 3 clove (s) garlic
• salt
• Oil for frying

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Instructions

1. Wash the beef, pat dry, and cut into bite-sized pieces. Peel the carrot, onion, and garlic cloves and cut into fine cubes, or press the garlic through a garlic press.
2. Heat oil in a large saucepan over medium-low heat. Add the vegetables and cook for 5 minutes, stirring regularly so they don't burn.
3. Add the meat and stir-fry over medium-low heat for 10 minutes. Add enough water to just cover the meat. Simmer for 15 minutes.
4. Spread the buckwheat evenly over the surface. Cover with a lid and simmer over low heat for 5 minutes.
5. Add water again, just enough to cover everything. Season with salt and stir thoroughly. Cover with a lid and simmer over low heat for 15 minutes, until the buckwheat is tender.
6. Turn off the heat and let the plov steep covered for 10 minutes before serving.