Merchant-Style Buckwheat with Beef
Nutty buckwheat with browned beef, mushrooms, carrots, and onions in a savory pan sauce.
About This Dish
Toasting the buckwheat before simmering keeps the grains separate, while a short covered rest lets them absorb the beef and mushroom flavors.
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Stages
- Preparation15 min
- Browning12 min
- Simmering23 min
Step-by-Step Instructions
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1
Rinse the buckwheat, drain well, and toast it in a dry deep skillet for 3 minutes until fragrant.
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2
Cut the beef into small pieces. Brown it in butter in two batches, then transfer it to a plate.
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3
Cook the onion, carrot, and mushrooms in the same skillet until lightly caramelized. Add the garlic for the final minute.
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4
Return the beef, add the buckwheat and hot stock, then season. Cover and simmer gently for 18–20 minutes.
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5
Turn off the heat and rest the covered pan for 10 minutes. Fluff with a fork and finish with parsley.
