I don’t make this recipe often, but when I do, I always tell myself I will add it to our menus. I just keep forgetting. It’s fairly easy to do, doesn’t cost much, and tastes great. It’s a great way to add another whole grain to our diet! I didn’t have the mushrooms or green peppers the recipe calls for, but it still turned out wonderfully.
Kasha with carrots and beef
1 1/2 cups beef chunks, cooked*
1 onion, cut small
1 clove garlic, minced
10oz can mushrooms
1 cup green peppers, cubed
2 cups carrots, cubed and cooked
2 cups beef broth**
1 cup kasha
1/2 cup oil
1 tsp salt
1/4 tsp pepper
1 cup cheddar cheese, grated
Cook kasha: bring to a boil 2 cups water in a pot, add 1 cup kasha. Reduce heat and gently simmer 15-25 minutes or until liquid is absorbed. Set aside.
Heat 1/4 cup oil in frying pan, add onions, garlic and meat. Cook for 3 minutes. Add mushrooms, with their juice, and salt and pepper. Add the cooked kasha.
In another frying pan, heat the remaining 1/4 cup oil, add green peppers and carrots, cook 3-4 minutes. Add beef broth. Add in kasha/meat mixture and place in casserole dish. Top with cheese. Bake 20 minutes at 350F.
*Omit for a vegetarian dish.
**Use vegetable broth if making a vegetarian dish.