Russian Stewed Buckwheat with Beef

Steps

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  1. Peel carrot and onion and wash up well. Carrots cut in triangular slices and cut onion into small cubes.
  
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  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.
  
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  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.
  
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  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.
  
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  5. Simmer the dish for the next 25 minutes on low fire under a cover. During process you don’t need to mix it.
  
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  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!