Description
Crumbly buckwheat porridge with juicy and flavorful meat sauce. The unusual combination of beef with marinated beets. Help yourself!!!
Ingredients
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Beets
1 piece
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Vinegar
3 tsp
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Brown sugar
1 tsp
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Salt
1 tsp
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Buckwheat
1 cup
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Beef
450 g
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Pepper
1 piece
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Onion
1 piece
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Tomato
3 piece
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Salt
-
Black pepper
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Melted butter
2 Tbsp
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Tomato paste
2 Tbsp
Cooking
Wash, peel and grate on a grater for Korean carrot beet. Fold the grated beets in a suitable container with a lid, add the salt, sugar and vinegar and mix thoroughly. Cover and leave to marinate in the heat, a minimum of 30min.
Boil Unground buckwheat TM Mistral until cooked according to instructions on the package. Buckwheat TM Mistral always turns out crumbly and delicious.
Beef wash and dry. Tomatoes, bell peppers and onions wash and prepare to scroll in a meat grinder.
To mince with a large grid vegetables in a separate pot, and then meat in another pot.
In a high pan or saucepan melt the butter and spread the minced meat. Fry for about five minutes, add salt and pepper to taste. Spread the marinated beets with the marinade in the frying pan to the mince and fry until the liquid is evaporated.
Add to the pan scrolled vegetables and tomato paste, stir and simmer until tender, about 20 minutes. Try on salt and pepper and adjust to your taste.
Place on a plate ready buckwheat. Add on top the desired amount of gravy. Garnish with greens as desired. I decorated with fresh figs. Bon appetit!!! By the way, very tasty and harmonious to drink this dish with yogurt.
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