Kavarma in Bulgarian with buckwheat

Description

A delicious rich dish. Perfectly suited to a variety of side dishes made from buckwheat, rice and others croup.

Ingredients

Buckwheat

3 pkg
Pork

300 g
Onion

1 pc
Pepper

1 pc
Carrots

1 pc
The Apium graveolens Dulce

2 pc
Tomato

2 pc
Garlic

2 clove
Dry red wine

150 ml
Vegetable oil

2 tbsp
Sugar

1 tsp
Salt

0.5 tsp
Black pepper

1 pinch

Cooking

Buckwheat boil until tender. Remove from water and allow to drain.

Meat wash, dry paper towel. Large pieces cut meat.

Pieces chop the celery, onion - half rings, bell pepper strips, carrot dice.

Meat fry in vegetable oil.

Then add the onion and carrots, fry for about 5 minutes.

Then add the celery and bell pepper, cook 5 minutes.

Scald the tomatoes with boiling water, remove skins and finely chop. Then add tomatoes to vegetables with meat, add sugar and stir. Simmer for 3 minutes. Then pour in the wine and simmer for another 5 minutes. After adding pressed garlic, ground black pepper, salt. Cover and simmer on low heat for about an hour.