Buckwheat with Beef and Mushrooms in Casserole Dishes

1. 1 Buckwheat groatspack 800 g ≈ $5.00 60 g
2. 2 Carrots≈ $1.50 per kg 16 g
3. 3 Onions≈ $1.60 per kg 35 g
4. 4 Button mushrooms≈ $7.50 per kg 80 g
5. 5 Stewing beefpack 600 g ≈ $11.47 120 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 35 g
7. 7 Ground black pepper 1 g
8. 8 Bay leaves 1 g
9. 9 Salt 2 g
10. 10 Sunflower oil 16 ml

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

Method

1. Cut the beef into small pieces, slice the onion³ and carrot², and slice the mushrooms.

2. Sear the beef in oil for 8 minutes until browned, then add the onion³ and carrot² and cook for another 5 minutes.

3. Add the mushrooms and cook for 5 minutes until the moisture evaporates.

4. Rinse the buckwheat¹ and mix it with the meat and vegetables, then season with salt and pepper.

5. Divide the mixture into casserole dishes, add a bay leaf, pour in hot water in a 1:2 ratio (buckwheat¹ to water), and stir in the sour⁶ cream.

6. Cover and bake in the oven at 350°F (180°C) for 50–60 minutes, until the beef is tender and the buckwheat¹ absorbs the liquid.

7. Remove the bay leaf before serving and stir well.

In short

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