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Buckwheat with stewed meat in a frying pan

Skillet Buckwheat with Canned Stewed Beef

Simple, tasty, quick — dinner for the whole family! Fluffy buckwheat with canned stewed meat in a skillet takes no more than 40 minutes. It's a hearty, budget-friendly dish that gives you the grain and the meat all in one. You can even turn it into a saucy version by stirring in some tomato paste and a little extra water.

Maria

Recipe author

Buckwheat with stewed meat in a frying pan

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Composition / ingredients

Servings:

Buckwheat

220

Water

500

Canned stewed meat (beef)

500

Carrot

Onion

Sunflower oil

Butter

Bay leaf

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 45 % 15 g

Carbohydrates 33 % 11 g

206 kcal

GI: 9 / 91 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make buckwheat with canned stewed meat in a skillet? Gather the ingredients. Use any canned stewed meat you like — beef or pork. Just make sure it's top grade, with the least fat and the most meat. I'm using beef.
Step 2:

Pick over the buckwheat, rinse it thoroughly until the water runs clear, and drain it dry.
Step 3:

Cut the carrot into small pieces — matchsticks, cubes, or quarter-rounds like mine — or grate it on a coarse grater. Keep in mind that how you cut the carrot changes the final result: grated carrot cooks down into the dish and blends in evenly, while sticks or cubes hold their shape.
Step 4:

Peel the onion. If you want to braise it in with the carrot, cut it into small dice. I cut the onion in half so it could give up all its juices as it cooked, then pulled it out of the finished buckwheat.
Step 5:

Heat the sunflower oil in a skillet over medium heat. If you like, you can replace some or all of the oil with the fat from the can of stewed meat. Add the carrot and cook, stirring, until soft. If you're adding finely diced onion, add it now and cook it with the carrot.
Step 6:

Add the canned stewed meat to the skillet with the carrot.
Step 7:

Stir everything together and simmer over low heat for another 5 minutes.
Step 8:

Add the rinsed buckwheat, the onion, the bay leaves, and salt and pepper to the meat. Go easy on the salt, since the canned meat is already salty — it's better to add salt to the finished dish before serving than to over-salt it now. Stir everything together.
Step 9:

Pour in the warm, clean water and stir.
Step 10:

Cover and simmer everything over low heat for about 25 minutes, until some of the water is absorbed into the buckwheat and the rest evaporates. Don't stir the buckwheat while it simmers.
Step 11:

Take the finished buckwheat off the heat, remove the onion halves, add the pieces of butter, and stir. Let it rest, covered, for 10–15 minutes, then serve sprinkled with chopped fresh herbs. Enjoy!

For all the tricks to cooking buckwheat and choosing a good one so the dish turns out delicious, buy top-grade groats that are uniform in color and free of debris.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Choose a high-smoke-point oil for frying.
Keep in mind that how you cut the carrot changes the final result: grated carrot cooks down into the dish and blends in evenly, while sticks or cubes hold their shape.