Buckwheat Kasha with Beef and Onions
Toasted buckwheat cooked in one pan with browned beef mince, sweet onions and carrot into a nutty, savoury supper.
- Time45 min
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 647kcal
- 53.7gcarbs
- 5.7gof which sugars
- 30.6gfat
- 11.5gsaturates
- 37.3gprotein
- 4.8gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat 2 tbsp of the oil in a large, deep frying pan or casserole over a medium heat. Cook the onions for 8 minutes until soft and golden. Add the carrots and cook for 4 more minutes.
12 min - 2
Push the vegetables to the side, add the rest of the oil and the mince. Brown for 6 minutes, breaking it up, then mix with the vegetables. Stir in the tomato purée.
6 min - 3
Tip in the buckwheat and stir for 1 minute so every grain is coated.
- 4
Pour in the boiling water, add the salt and plenty of black pepper. Bring to a simmer, cover with a tight lid and cook over the lowest heat for 15 minutes, without lifting the lid.
15 min - 5
Turn off the heat and leave covered for 10 minutes so the grains steam through and go fluffy.
10 min - 6
Fluff with a fork, scatter with the dill and serve straight from the pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
