Composition / ingredients
Step-by-step cooking
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Cut the peeled onion into cubes.
Cut carrots into plates.
We send the minced meat to the frying pan, in the heated oil.
Fry until golden brown.
After the minced meat is browned, add the onion, mix well and fry together.
Meanwhile, we scald the tomatoes and peel them off.
Cut into small cubes.
Pour buckwheat into boiling water, add salt and bay leaf.
Cook until tender.
Carrots are sent to the minced meat with onions and mix well.
Continue to fry until the vegetables are ready.
Then add tomatoes, tomato paste, salt, black and red pepper and ground paprika.
Cover with a lid and simmer over medium heat for 5 minutes so that the tomatoes give juice.
Then the same amount without a lid to thicken the sauce.
Transfer the contents of the frying pan to the buckwheat and mix everything thoroughly.
Serve buckwheat with minced meat hot.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
