Merchant-Style Buckwheat with Ground Beef
Buckwheat with ground beef, onion, carrot, and tomato paste cooks in one skillet. This hearty, familiar-tasting dish is perfect for a weeknight dinner.
- Time
- 20 min
- Serving
- 737 kcal
- Ingredients
- ≈ $2.97
- Protein
- 37 g
Ingredients
- 1 Buckwheat groatspack 800 g ≈ $5.00 70 g
- 2 Ground beefpack 500 g ≈ $7.45 150 g
- 3 Onions≈ $1.60 per kg 50 g
- 4 Carrots≈ $1.50 per kg 60 g
- 5 Tomato pastepack 140 g ≈ $1.00 18 g
- 6 Bay leaves 1 g
- 7 Sunflower oil 8 ml
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely chop the onion3, grate the carrot4, and quickly rinse the buckwheat1.
Heat a deep skillet with oil and sauté the onion3 and carrot4 for 3 minutes until softened.
Add the ground2 beef and cook for 4–5 minutes, breaking up any lumps, until the meat lightens in color.
Stir in the tomato5 paste, salt, pepper, and bay leaf.
Add the buckwheat1 and pour in 170 ml hot water.
Cover and cook over low heat for 10–12 minutes, until the buckwheat1 is tender and has absorbed the liquid.
Remove the bay leaf, stir, and let stand covered for 2 minutes.
Tips
- Why it works
- Hot water doesn't cool the pan, so the buckwheat starts simmering right away and cooks more evenly.
- Substitutions
- Replace the ground beef with ground chicken in the same amount, the taste will be milder. Swap the tomato paste for 50 g of puréed tomatoes and reduce the water by 30 ml.
- Common mistakes
- A common mistake is high heat after adding the water: the bottom starts to smell scorched while the top of the buckwheat is still dry.
- Storing and reheating
- Keep in the fridge for up to 3 days. Reheat in a pan with 1–2 spoonfuls of water, covered, for 3–5 minutes.
- Serve with
- Serve for a weeknight dinner with a pickled cucumber or a simple cabbage salad.
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