Prep 30 mins
Cook 3 hrs
I found this on a website called Shtetl Kitchen. I changed it slightly to fit my needs and taste. We had it for Shabbat dinner so I made it Thursday night and stored it in the fridge until Friday (I gave directions for this). It is not that difficult to make dispite the cooking times and is sooo good. Very much comfort food. If only Mike liked kash, I could eat this every Friday night.
- 1 egg
- 236.59 ml whole buckwheat groats (kasha)
- 473.18 ml boiling water
- 4.92 ml salt
- 907.18 g beef, cubed (beef stew meat works well)
- 29.58 ml cooking oil
- 4 carrots, sliced
- 2 onions, diced
- 14.79 ml salt
- 4.92 ml pepper
- 59.16 ml olive oil
- 236.59 ml frozen peas (or try pea and pearl onion combo)
- chopped fresh dill, to taste
- chopped fresh parsley, to taste
- 453.59 g box bow tie pasta
- Beat the egg in a mixing bowl and stir in the kasha.
- Mix, making sure all the grains are coated.
- Put the kasha in the frying pan and fry over high heat with constant stirring until the egg has dried on the kasha and grains are brown and separate.
- Meanwhile bring the water to a boil.
- Pour boiling water over the kasha, add salt; simmer covered for 10- 15 minutes until kasha has absorbed all the liquid and is dry and fluffy, set aside.
- Meanwhile, Heat the oil in a pan and brown the chopped onions.
- Add the meat and brown over high heat.
- Add carrots, salt, pepper, seasonings, and enough water to cover everything.
- Simmer over low heat for 2-3 hours, partly covered, until meat is tender Add water if needed during cooking.
- This may be prepared in advance and stored in the fridge until ready to use store the kasha and stew in seperate containers and reheat the meat before doing the next step.
- Add the peas near the end of cooking time so they don't get mushy.
- About 10 minutes before you are ready to serve cook pasta as directed on the package.
- When the pasta is cooked drain and combine it in the pot with the stew and the kasha.
- Serve hot.