Beef Goulash with Buckwheat

1. 1 Stewing beefpack 600 g ≈ $11.47 140 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Carrots≈ $1.50 per kg 40 g
5. 5 Tomato pastepack 140 g ≈ $1.00 15 g
6. 6 Wheat flour 8 g
7. 7 Sunflower oil 10 ml
8. 8 Paprika 2 g
9. 9 Bay leaves to taste
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the beef into 2 cm cubes, and dice the onion³ and carrot⁴ into 1 cm pieces.

2. Brown the beef in batches in hot oil over high heat for 2–3 minutes per side until golden, then transfer to a plate.

3. In the same pan, sauté the onion³ and carrot⁴ over medium heat for 5 minutes until soft.

4. Stir in the flour and paprika, cook for 1–2 minutes, then add the tomato⁵ paste and warm through for 1 minute.

5. Return the beef to the pan, add enough water to almost cover it, include a bay leaf, season with salt, and bring to a boil.

6. Simmer covered on low heat for 60–70 minutes until the beef is tender, adding water as needed.

7. Rinse the buckwheat², cover with water in a 1:2 ratio, season with salt, bring to a boil, then cook covered on low heat for 15 minutes until tender.

8. Serve the buckwheat² on a plate and top with the goulash.

In short

• In the planner this dish is cooked for two days: reheat on day two.