Meat cut into small cubes. Dry pieces.

Onions and carrots in a blender.

Well heated pan. Add the vegetable oil + a piece of butter. Wait, when the butter will give the bubbles and spread the butter in the meat, fried it on high heat 2 minutes to a Golden crust. Due to this, the juice will remain inside of each piece.

Fire diminish to a minimum, added to the meat favorite seasonings, onions and carrots, pour the boiling water. I have definitely added a Bay leaf. The meat should be covered with water. Cover with a lid and leave to stew for 40 minutes.

Meanwhile, do the rest of the preparations. Tomato (remove the skin), mustard, soy sauce, egg, cream, garlic mix in a blender and pulse until a homogeneous liquid.

Mushrooms cut into large pieces (as pictured)

40 minutes later the water in the meat boils off. Try. If the meat is ready, remove the lid and fry the meat already on a medium heat so that excess liquid evaporates. To the meat add the mushrooms, stir fry 2 minutes.

We pour our mix of cream, tomatoes, etc. At maximum heat bring to a boil and turn off heat.

Buckwheat I previously (until stew the meat) plucked from the black pieces, pour boiling water for 1 minute and then drained the water. Just extra dirt will go away. Then I add some salt buckwheat: sauce we have at least salted and soy sauce, but this, to my taste, not enough. Pure buckwheat (the water should not be!) I pour our sauce with meat and mushrooms, stir well. Put on full heat, bring to a boil and turn off the fire. Cover the buckwheat with a lid, wrap a towel and give it brew for 30 minutes. During this time the buckwheat will reach, saturate and meat sauce. So no need to add water extra!

Despite the rather thick sauce of tomatoes, cream and eggs, buckwheat turns crumbly. It is very juicy and flavorful. Tomato gives a light and pleasant fragrance, cream, and egg - delicate flavor, mustard is a new and spicy notes on the palate. And, of course, meat with mushrooms are of great importance in the lovely combination of flavors)