Buckwheat Casserole with Beef and Mushrooms

1. 1 Buckwheat groatspack 800 g ≈ $5.00 70 g
2. 2 Stewing beefpack 600 g ≈ $11.47 150 g
3. 3 Button mushrooms≈ $7.50 per kg 80 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Carrots≈ $1.50 per kg 30 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 GheeNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 10 g
8. 8 Sunflower oil 7 ml
9. 9 Salt 2 g

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

Method

1. Cut beef into cubes, sear in rendered fat for 5 minutes, add chopped onion⁴ and carrot⁵, pour in 100 ml water, season with salt, and simmer covered for 40 minutes until meat is tender.

2. Slice mushrooms, add to the beef, and cook another 10 minutes.

3. Rinse buckwheat¹, cover with 140 ml water, season with salt, and cook covered on low heat for 15–20 minutes until water is absorbed.

4. Preheat oven to 350°F (180°C). Mix buckwheat¹ with the meat mixture and egg.

5. Grease a baking dish or tray with sunflower oil, spread the mixture evenly.

6. Bake for 25–30 minutes until golden brown.

In short

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