Buckwheat, minced meat and tomato stew

Ingredients for 4 servings:

• 300 g buckwheat, black
• 1,000 g tomatoes, pureed
• 50 g butter
• 3 carrots
• 2 onions
• ⅛ celeriac
• 1 clove(s) garlic
• 400 g minced meat
• 1 tbsp, heaped parsley, chopped
• 1 tbsp marjoram
• 1 tbsp thyme
• 1 shot of red wine, dry
• 1 tsp salt
• 1 pinch of nutmeg
• 1 cup of yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rinse and drain the buckwheat, then set aside. Chop the onions, celery, carrots, garlic, and herbs. Fry the minced meat in a pan with butter until browned and crumbly. Gradually add the chopped vegetables and fry briefly (onions and garlic last, otherwise they will turn black and bitter). Deglaze with red wine. Add the tomatoes, herbs, 1 teaspoon of salt, and nutmeg. Briefly fry the buckwheat with butter in a second saucepan until it smells slightly nutty. Then add the buckwheat to the minced meat. Season with pepper and chili, if desired. Simmer on low heat with the lid on for one hour. Serve with a dollop of yogurt (mixed with salt, parsley, and perhaps a little garlic). This recipe is a variation of Jansa’s buckwheat, minced meat, and tomato stew.