Buckwheat with minced meat and vegetables

Prepare the ingredients. the set of vegetables can be changed, reduced or increased at will and availability. The standard set includes onions and carrots, these vegetables are perfectly combined with minced meat, mask its specific taste of meat. You can supplement this composition of ingredients with zucchini or young zucchini, tomatoes and bell pepper, they will make the dish more tender, fragrant and delicious.
Minced meat can be used ready-made, purchased in the store, or make it yourself from meat in a meat grinder. The second option, of course, is better, the product will be natural without various kinds of impurities. It is better to use minced meat from a mixture of pork and beef, this will turn out to be more juicy, tender and delicious.
We sort out the buckwheat, remove the garbage and wash it well, wash it until the water becomes transparent.
Let's cook vegetables. Carrots, zucchini, tomatoes and bell peppers are mine. Carrots are cleaned and cut into strips or cubes. If the zucchini is young, then the skin can not be removed and the core can not be cut, if the zucchini is quite mature, then we clean it and remove the pulp with seeds. Cut the zucchini into small cubes. Tomatoes are also cut into cubes. Remove the stalk with seeds from the Bulgarian pepper, cut it into strips.
Peel the onion and cut it into halves of rings.
Pour vegetable oil into the pan, heat it up. Put onions and carrots in a frying pan, fry them until soft. We send the cooked minced meat to the vegetable roast. Immediately mix it with vegetables, so that it does not fry in one lump, dispersed in small particles. Fry the minced meat on medium heat for about 10 minutes, stirring occasionally. Then put zucchini, bell pepper, tomatoes in the pan. Add salt and ground black pepper to taste, mix. Simmer over low heat for about 20 minutes, so that the vegetables become soft and let the juice. We put buckwheat in a frying pan with vegetables and minced meat, evenly distributing it over the surface. Fill the contents of the pan with water so that it is two fingers higher. Cover the pan with a lid and simmer for about 20 minutes, until the buckwheat is ready. Remove the lid, stir, turn off the fire, cover the pan again and leave it on the stove for 20-30 minutes. We serve the dish to the table.
Bon appetit!