Put the chopped onion into a saucepan and fry it until dark color. At the end of frying, sprinkle it with two teaspoons of wheat flour. Keep stirring until roux is dark. Pour one glass of beef broth. Mix thoroughly and bring to the boil. Blend sauce to a homogenous mass. Simmer, adding allspice, bay leaf, salt and pepper. Add the rolls to the sauce and cook until tender.
Cook the buckwheat according to the recipe on the packaging.
Cook three big beetroots until tender in water with a pinch of salt and sugar for about 20–30 min. (you can use ready-made grated beets). After cooking, peel the beetroots and rub them on a vegetable grater on thick mesh. Fry half a cube of butter in a frying pan and bring it to the boil. Add the grated beets. Sprinkle with two tablespoons of wheat flour and mix thoroughly. Spice with salt and sugar, acidify with 1 or 2 spoons of apple vinegar.
We recommend serving this dish with a rhubarb compote, for which you need 500 g of frozen rhubarb and 150 g of sugar. Add rhubarb to the pot, pour sugar and pour 1.5 liters of water. Cook rhubarb until tender. It tastes great when chilled.
Enjoy your meal!
- 2 beef Caesar rolls
- 1 large onion
- 2 tablespoons of wheat flour
- 1 bar of beef broth
- bay leaf
- 1 bunch of parsley
- 1 sachet of buckwheat
- 3 large pieces of red beetroots
- half a cube of butter
- 500 g of rhubarb
- 150 g of sugar
- apple vinegar
- 20 g of dried mushrooms
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