Paprika beef with buckwheat
A lighter cousin of goulash, with buckwheat instead of dumplings.
kcal
475
Protein
40g
Carbs
48g
Fat
12g
Per serving · Contains: celery
Ingredients
Method
- 1
Cut the beef into small cubes and brown it in the oil on all sides.
- 2
Add the chopped onion and garlic and cook until the onion softens.
- 3
Take off the heat, stir in the paprika and tomato paste and pour in the stock.
- 4
Cover and simmer for 30 minutes until the beef is tender.
- 5
Add the sliced pepper, season with salt and cook for another 10 minutes.
- 6
Rinse the buckwheat and simmer for 12 minutes in twice its volume of salted water.
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