in Recipes

Beef ragout with buckwheat

updated

Spread the love

Ingredients for 4 servings:

  • 200 g buckwheat
  • 1 large onion(s)
  • 500 g beef
  • 50 ml whipped cream
  • salt and pepper
  • 150 ml vegetable stock
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simply

Add the buckwheat to boiling water and simmer on low heat for 20 minutes. Finely chop the meat and onion and fry them vigorously in a little oil. Add 150 ml of water or vegetable stock and simmer for 30-40 minutes. Season with heavy cream or crème fraîche and thicken the sauce with flour, if desired. To do this, thoroughly mix the flour with cold water, add it to the sauce, and simmer for a few minutes. Mix the buckwheat with the beef ragout.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Herb celery in wine marinade, Memleben style

Fatayer