Buckwheat with beef, onions and paprika

Ingredients

For 1 serving

• Buckwheat55 g
• Beef stew meat140 g
• Onion80 g
• Bell peppers0.5
• Tomato paste15 g
• Paprika4 g
• Cumin1 g
• Beef broth300 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Pat the stewing beef dry with kitchen paper and cut any large pieces into cubes of about 3 cm. Slice the onion into half-moons; deseed the pepper and cut it into strips. Warm the beef stock.
2. Heat the olive oil in a heavy-based casserole over high heat and brown the beef for 6–8 minutes, without crowding the pan, until well browned on all sides. Add the onion and pepper and cook for 5 minutes over medium heat, until the onion is soft.
3. Lower the heat, stir in the paprika, cumin and tomato purée for 30 seconds, without letting the paprika burn as it would turn bitter; pour in the hot stock straight away and add a pinch of salt.
4. Cover and cook over low heat for 70 minutes, stirring now and then and adding hot water if it dries out, until the meat is tender and falls apart and the sauce is thick.
5. For the last 20 minutes, toast the buckwheat in a dry frying pan over medium heat for 2 minutes, until it smells nutty; then cook it in salted boiling water for 15 minutes, until tender but the grains are still whole, and drain.
6. Adjust the salt in the goulash and serve it over the buckwheat.