Merchant-style Buckwheat with Canned Beef

Name: Merchant-style Buckwheat with Canned Beef
Total time: 30 min
Yield: 3 people
Ingredients: 1 cup Buckwheat Groats; 12 oz Canned Beef (Tushonka); 1 medium Carrot; 2 cloves Garlic; 2 tbsp Ketchup; 2 tbsp Butter; 1 tbsp Sunflower Oil; 0.5 tsp Salt; 0.25 tsp Black Pepper

Under 60 MinsOne-Pot • StovetopDinnerComfort Food

Easy

30min

520kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A hearty, rich, and incredibly aromatic dish made with buckwheat and canned beef. A great one-pan alternative to pasta for a filling dinner.

If you are looking for a perfect, incredibly filling, and truly home-style dinner, then Merchant-style Buckwheat with Canned Beef is exactly what you need. This dish has a rich, deep flavor that instantly brings back memories of childhood and a sense of comfort. Unlike regular boiled grains, Merchant-style Buckwheat with Canned Beef is prepared by simmering in a single skillet, allowing every grain to soak up the meat juices, garlic aroma, and the silkiness of butter. Juicy canned beef adds substance and calories, perfectly satisfying hunger after a long day. The light sweetness of sautéed carrots beautifully balances the tangy notes of ketchup and black pepper. The secret to the ideal texture is not stirring the grain while it's active simmering—this makes it fluffy yet incredibly moist. At the very end, we add a generous piece of high-quality butter, which coats the ingredients and ties all the flavors together. This Merchant-style Buckwheat with Canned Beef is made from simple pantry staples, but the result exceeds all expectations. It's the perfect choice for a family dinner when you want something hot, substantial, and amazing without extra hassle at the stove.

Ingredients

200 g Buckwheat Groats (about 1 cup)
340 g Canned Beef (Tushonka) (1 standard can)
1 pc Carrot (medium size)
2 cloves Garlic
2 tbsp Ketchup
30 g Butter
1 tbsp Sunflower Oil
0.5 tsp Salt
0.25 tsp Black Pepper

Instructions

1
Thoroughly rinse the buckwheat groats under cold water.
2
Peel the carrot and grate it on a coarse grater. Finely chop the garlic.
3
Heat the sunflower oil in a deep skillet. Sauté the carrot over medium heat for about 5 minutes until soft.
4
Add the garlic and ketchup to the skillet and cook, stirring, for another 1 minute.
5
Place the canned beef into the skillet along with the jelly and fat. Break up large pieces of meat with a spatula and heat everything together for 2-3 minutes.
6
Add the rinsed buckwheat groats. Pour in about 400 ml of hot water (water should cover the grain by about 1.5 cm).
7
Add salt (keeping in mind the meat is already salted) and black pepper. Bring to a boil.
8
Reduce the heat to minimum, cover the skillet with a tight lid, and simmer for 20 minutes until the grain absorbs all the water.
9
Remove from heat, add the butter, gently stir, and let the dish rest covered for another 5-10 minutes before serving.

Chef's Tips

•Do not stir the buckwheat during simmering to ensure it turns out fluffy.
•If the canned beef is very fatty, you can reduce the amount of sunflower oil for sautéing the carrots.
•For a richer flavor, you can replace the plain water with meat or vegetable broth.

More recipes you might like

Recipe By

Kitchen Buddy Chef