Instructions
Follow the steps and taste along the way.
Prepare the beef
Cut the beef into cubes about 3 cm across and pat dry with a paper towel. Toss with the flour, 3 g of salt, and the black pepper. Heat 20 ml of oil in a large pot and brown the beef in two batches so the pieces are not crowded together and steam instead. Brown on all sides, about 6–8 minutes per batch, then transfer to a plate.
Sear the mushrooms and make the base
Cut the mushrooms into thick slices. Add the remaining 10 ml of oil to the same pot and cook the mushrooms for 5–7 minutes, until their liquid has evaporated and the edges are browned. Transfer them to a plate. Add the finely chopped onion and sauté for 5 minutes until softened. Stir in the chopped garlic and tomato paste, and cook for 1 minute more.
Slow-braise the beef
Add the paprika to the pot and stir briefly, for about 10 seconds. Pour in the stock and use a wooden spoon to loosen the browned bits from the bottom. Return the beef to the pot and add the thyme, bay leaves, and remaining 2 g of salt. Bring to a gentle simmer, cover, and cook over low heat for 70 minutes; the sauce should bubble gently.
Cook the buckwheat
About 15 minutes before the braising time is up, rinse the buckwheat in a sieve under cold water. Put it in a small pot, pour in 480 ml of water, and bring to a boil. Reduce the heat, cover, and cook for 12 minutes, until the water has been absorbed. Remove from the heat and let stand, covered, for 5 minutes.
Finish the ragout and serve
Add the seared mushrooms to the ragout and simmer uncovered for another 15–20 minutes, until the beef is tender and the sauce has thickened slightly. Remove the bay leaves and stir in the wine vinegar. Taste: the sauce should be rich and well-seasoned, with a subtle sour finish; if it is too thick, stir in 30–50 ml of hot water. Serve with the buckwheat.