Goulash with buckwheat

How to make goulash with buckwheat?

1. Sort and rinse the buckwheat, put it in a saucepan and put it on fire for 1-2 minutes.
2. Fill the buckwheat with water so that its level is 1.5 cm higher than the cereal.
3. Bring the contents of the pan to a boil, then add salt. Let the grits boil for 3 minutes, turn off the heat and cover the pan with a lid.
4. Wash the carrots, cut them into circles. Cut the peeled garlic into halves, cut the onion into small cubes.
5. Cut both the meat into small pieces.
6. Preheat a frying pan with vegetable oil (olive or any other).
7. Put garlic and a sprig of thyme in the heated oil. Leave for a couple of minutes, then remove the garlic.
8. Put the meat in a frying pan, add salt, fry for 5 minutes, not forgetting to stir.
9. Add the carrots, stir, and fry for 2 minutes.
10. Put the onion, fry everything together, stirring, for another 2 minutes.
11. Add water, tomatoes in their own juice, a pinch of sugar. Simmer for 7 minutes.
12. Put the flour. Stirring constantly, keep on fire for 1 minute.
13. Add the butter to the buckwheat, mixing everything.
14. Arrange the buckwheat on serving plates, put the goulash on top, decorate with a sprig of thyme.

Serve the dish to the table until it cools down. And enjoy your appetite and your loved ones!

Read all the secrets of cooking buckwheat and how to choose it correctly so that the dish is delicious in the article "The usual buckwheat. Do we know everything about it?"

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

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