Ingredients

Features

Description

1. The flesh of beef cut into large cubes, sprinkle with coarse salt and black pepper, leave. Celery, carrots and onions coarsely chop, chop the garlic.

2. In a skillet, heat the oil, fry the beef over high heat for 3-5 minutes, then pour the seeds of cumin, stir, reduce heat, add in the pan the onion, garlic, carrot, celery, tomato paste, salt and pour a little water. Bring to a boil, then reduce heat, cover and simmer for about an hour until soft.

3. While the meat is stewed in a small saucepan, bring to a boil 2 cups of lightly salted water. Red-hot frying pan and fry the buckwheat, stirring constantly. Then fried grits pour in boiling water, reduce heat and simmer until tender.

4. In a frying pan to the finished stew, add boiled buckwheat, mix and serve the dish immediately, abundantly sprinkled with dill or parsley. Buckwheat can be submitted separately, as a side dish to meat.

Translated by site: wday.ru