Buckwheat with Braised Beef and Carrots

Buckwheat with Braised Beef and Carrots — 390 ккал

60 min
Medium
1 serv.

Description

A hearty and nutritious dish rich in iron and complex carbohydrates. Meat is stewed, not fried.

Rating

Average rating:—
  1. Cut beef into small cubes. Place in a small pot, cover with cold water, bring to a boil, skim off foam.
  2. Add whole peeled half onion, carrot sliced into rounds, and bay leaf to the broth. Simmer covered over low heat for 40-50 minutes until meat is tender.
  3. Wash buckwheat, cover with 120 ml boiling water and cook until done (15-20 minutes).
  4. Remove meat from broth. Strain broth. Return meat to a clean pot, add tomato paste dissolved in a small amount of broth, and simmer for 5 minutes.
  5. Serve braised beef with buckwheat, drizzled with a small amount of broth.
390
kcal
28.5 g
Protein
48.2 g
Carbohydrates
9.8 g
Fats