Recipe:
Beef heart (1 piece)
Buckwheat (450 g)
Carrots (3 pieces)
Onion 3 pieces
Tomato paste (2 tablespoons)
Butter
Cilantro
1) Cut the heart into small pieces. Fry in vegetable oil.
2) Cut the onion into feathers. Add the fried heart.
3) Cut the carrots into small cubes and add them to the fried onion.
4) Add tomato paste. Add salt and pepper.
5) Wash the buckwheat and boil it in a dry frying pan. Add to the meat and mix.
6) Pour hot water, at the rate of 1:2. Add a little salt. Cook over low heat for about 20 minutes. As soon as the water is almost boiling, cover with a lid and put on the smallest fire. At the end, add a piece of butter. Turn it off and leave it under the lid for 10 minutes. Sprinkle with fresh coriander.