Beef goulash with buckwheat

1. 1 Stewing beefpack 600 g ≈ $11.36 140 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. Wash the beef and cut it into 2 cm cubes; peel the onion³ and cut into about 1 cm cubes; peel the carrot⁴ and cut into about 1 cm cubes; heat a heavy 24 cm skillet over high heat.

2. Fry the beef in batches over high heat in a small amount of oil until golden crusts on the edges, 2–3 minutes per side; transfer the meat to a plate.

3. Return the pan to heat, reduce to medium, and fry the onion³ with the carrot⁴ about 5 minutes until soft and translucent.

4. Dust the vegetables with flour and paprika, quickly stir, and continue frying 1–2 minutes to lightly toast the flour.

5. Add the tomato⁵ paste, mix and fry 1 minute to release aromas.

6. Return the meat to the pan, pour in water so it covers the ingredients, add bay leaf and salt to taste; stir and bring to a light boil.

7. Reduce heat to medium and simmer covered 60–70 minutes until tender, sometimes stirring and adding liquid if necessary.

8. Cook the buckwheat² separately according to package instructions until done, drain excess water.

9. Serve: plate the buckwheat² and ladle the goulash over it; garnish with greens if desired and serve immediately.

In short

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