Goulash with Buckwheat
Make an amazingly tasty goulash with fluffy buckwheat! It seems like a simple dish, but there's more than one way to make it. Cooked this way, the goulash comes out full of flavor and aroma, with meat so soft and juicy it practically melts—and the buckwheat is always fluffy, grain by grain. Buckwheat and meat in tomato sauce are a perfect match. A hearty, mouthwatering dish!
alena•♫
Recipe author
Goulash with Buckwheat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 %
11 g
Fats 22 %
9 g
Carbohydrates 51 %
21 g
207 kcal
GI:
14
/
76
/
10
- How do you make goulash with buckwheat?
- Sort and rinse the buckwheat, put it in a saucepan, and set it over the heat for 1–2 minutes to dry-toast it. 2. Add water so it sits about 3/4 inch (1.5 cm) above the grain. 3. Bring to a boil, then add salt. Let it simmer for 3 minutes, turn off the heat, and cover the pan. 4. Wash the carrots and cut them into rounds. Halve the peeled garlic cloves and dice the onion small. 5. Cut both meats into small pieces. 6. Heat a skillet with the oil (olive or any other). 7. Add the garlic and a sprig of thyme to the hot oil. Leave it for a couple of minutes, then remove the garlic. 8. Add the meat, season with salt, and sear for 5 minutes, stirring. 9. Add the carrots, stir, and cook for 2 minutes. 10. Add the onion and cook everything together, stirring, for another 2 minutes. 11. Add the water, the tomatoes in their own juice, and a pinch of sugar. Simmer for 7 minutes. 12. Stir in the flour and cook for 1 minute, stirring constantly. 13. Stir the butter into the buckwheat. 14. Spoon the buckwheat onto serving plates, top with the goulash, and garnish with a sprig of thyme. Serve while it's still hot. Enjoy—and share it with your loved ones!
- Read all the secrets of cooking buckwheat and how to choose it so your dish turns out delicious.
- Every oil is good only up to a certain temperature—its smoke point—beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil suited to the heat you're cooking at.
- Note: the wrong pan can ruin even the best recipe, so pick a skillet that suits the dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
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