Delicious, hearty dish from the category of "two in one", with tomato-vegetable sauce.
|Cooking time 80 minutes||Number of servings 4|
Buckwheat wash thoroughly and dry. Fry the buckwheat in a dry frying pan for five minutes, stirring constantly rump.
Add fried buckwheat in a pan with hot water (300 ml), bring to a boil and cook for about 20 minutes.
Ready buckwheat allow to cool. Skip the beef through a meat grinder together with buckwheat and one onion.
Add the egg, salt and pepper to taste. Carefully knead the minced meat until smooth.
Form of minced meat small cutlets.
Fry in a pan with hot oil on one side for 3-4 minutes.
And with the other hand until Golden brown for 3-4 minutes.
Now prepare the sauce.
The remaining onions. onion cut into cubes and fry in a skillet with hot oil for five minutes.
Bulgarian pepper cut into thin strips, carrots grate on a coarse grater. And add to sautéed onions, cook about 6 minutes.
Dilute the tomato paste in 150 ml water and pour into the skillet with the vegetables. Add sugar, pinch of salt and oregano, stir and heat the sauce for two minutes.
Shift the fried dumplings in an ovenproof form.
To fill them with the prepared sauce and bake in a preheated 180 degree oven for 20 minutes.
Ready dumplings on top you can sprinkle with herbs.