Lean Beef and Spring Vegetable Skillet with Buckwheat
A hearty and flavorful skillet meal featuring lean ground beef, seasonal spring vegetables, and traditional Slovenian buckwheat, cooked quickly for a satisfying lunch.
Ingredients
- Lean Ground Beef215 g
- Beef Broth161.5 ml
- Onion53.8 g
- Carrot53.8 g
- Spinach107.7 g
- Tomato Paste21.5 g
- Olive Oil10.8 g
- Salt1 pinch
- Black Pepper1 pinch
- Buckwheat64.6 g
Instructions
- 1Step 1
Step 1: Cook the buckwheat according to package instructions (for quick-cooking buckwheat, this typically takes about 10-15 minutes).
- 2Step 2
Step 2: While buckwheat cooks, dice the onion and carrot. In a large skillet, heat the olive oil over medium-high heat for 1 minute.
- 3Step 3
Step 3: Add the lean ground beef to the skillet and cook, breaking it apart, for 5-7 minutes until browned. Drain any excess fat.
- 4Step 4
Step 4: Add the diced onion and carrot to the skillet and sauté for 3 minutes until slightly softened.
- 5Step 5
Step 5: Stir in the tomato paste, spinach, and beef broth. Cook for 2-3 minutes until the spinach wilts. Season with salt and pepper.
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