Have you ever tried buckwheat porridge? Or have ever heard about this wonderful product?

If you decided to try it 1st time, in my view, cook it in meat broth in the stove/oven and be sure it’ll be the love at first sight!

Usually buckwheat I’m using as garnish to the stewed meat, sausages etc.

Ingredients (for 2 big portions):

500 gr beef small/medium cubes

200 gr buckwheat

100-150 gr pumpkin, diced into cubes

1 piece of onion

2 bay leaves

salt, pepper

some oil-for frying

Method:

In a saucepan fry the beef  about 3-5min, add chopped onion and fry more 5min. Or optionally combine the meat with fav spices, stir and set aside for 30min.

Put the meat+onion into a casserole pan or individual pots, pour in water to cover and  place in the preheated oven for 1-1.5 hour -200 C (you have an hour of free time!)

Add the pumpkin and place again in the oven for 20min.

Washed and dried buckwheat put in the pan/pot, add some more warm water and cook 15min.

Serve with spring onions and parsley.