photo: Russian Stewed Buckwheat with Beef

Russian Stewed Buckwheat with Beef

This recipe of buckwheat has very rich taste. This taste turns out by stewing of grain and meat in one ware. Also vegetables are added for more taste and juiciness. It is possible to choose any vegetables depending on taste. As meat use different types, in this recipe beef is used. The advantage of the recipe is that you get full second dish where a side dish and meat ingredient are connected. It is possible to feed all family with such nourishing and tasty buckwheat that is why don’t forget to save the recipe.


  • Buckwheat
    250 g
  • Beef
    200 g
  • Carrot
    1 pcs
  • Onion
    1 pcs
  • Garlic
    3 clove
  • Vegetable oil
    3 tbsp
  • Paprika
    1 tsp
  • Provencel herbs
    1 tsp
  • Salt
    - pinch
  • Black pepper
    - to taste


  • 1. Peel carrot and onion and wash up well. Carrots cut in triangular slices and cut onion into small cubes.
  • 2. Throw vegetables on the warmed up frying pan, in advance pour in it 2 spoons of oil. Brown carrots together with onions to softness and transparency of onions, at the same time carrots pieces will still remain firm. Rinse meat, dry moisture with a paper towel, cut into small pieces. Put the browned vegetables aside. Pour one more spoon of oil in an empty surface of a frying, after it warms up lay out meat. The frying pan has to be as hot as possible, turn on high fire. During high heating meat will instantly get a ruddy crust, leaving all juice inside. Too much salt can make meat dry therefore salt it closer to the end of frying. Cook beef for 5 minutes.
  • 3. Clean grain thoroughly so that there is no any garbage then wash it out under running water for several times. Throw grain in a frying pan to meat and vegetables, mix. Fry buckwheat also a little together with other components so that it becomes impregnated with oil.
  • 4. Afterwards pour in the necessary quantity of hot water. Liquid has to be higher than mix approximately on 2 fingers. After boiling salt all mix, season and add the crushed garlic. Throw salt due to your personal taste.
  • 5. Simmer the dish for the next 25 minutes on low fire under a cover. During process you don’t need to mix it.
  • 6. When all water is absorbed completely in grain, remove frying pan from fire, let a dish stand for 15 minutes under a cover, then lay out on plates and decorate with greenery.
    Bon Apettite!