- September 24, 2025
- Report
Beef goulash with liver and buckwheat
Preparation steps
Dice the meat and liver. Lightly dust the liver with flour (optional, to prevent it from falling apart).
Heat the oil in a frying pan. Add the meat and sear until golden brown. Add the liver and fry briefly (1–2 minutes).
Add onion and garlic, fry together.
Add the mushrooms, peppers and carrots, fry for a while until the vegetables soften slightly.
Add tomato paste and about 100 ml of water or broth. Add the bay leaf and allspice. Cover and simmer over low heat for about 40–45 minutes (until the meat is tender). Add a little water if necessary.
In the meantime, cook the buckwheat groats until fluffy (if you haven't cooked them already).
Finally, season with salt, pepper, and sweet/hot paprika to taste.
Place a portion of the groats on a plate, then top with the goulash. Sprinkle with sunflower seeds or nuts.
Next to it, serve a boiled egg (cut in half) with natural yogurt and a pinch of your favorite spices.
