Merchant-Style Buckwheat with Ground Beef

1. 1 Buckwheat groatspack 800 g ≈ $5.00 70 g
2. 2 Ground beefpack 500 g ≈ $7.63 150 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Carrots≈ $1.50 per kg 60 g
5. 5 Tomato pastepack 140 g ≈ $1.00 18 g
6. 6 Bay leaves 1 g
7. 7 Sunflower oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

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

Method

1. Finely chop the onion³, grate the carrot⁴, and quickly rinse the buckwheat¹.

2. Heat a deep skillet with oil and sauté the onion³ and carrot⁴ for 3 minutes until softened.

3. Add the ground² beef and cook for 4–5 minutes, breaking up any lumps, until the meat lightens in color.

4. Stir in the tomato⁵ paste, salt, pepper, and bay leaf.

5. Add the buckwheat¹ and pour in 170 ml hot water.

6. Cover and cook over low heat for 10–12 minutes, until the buckwheat¹ is tender and has absorbed the liquid.

7. Remove the bay leaf, stir, and let stand covered for 2 minutes.