Valašský kontrabáš

INSTRUCTIONS

• 1
  Sort the buckwheat, rinse it in a colander, pour it into a small saucepan, and pour 500 ml of boiling water over it. Salt with half a teaspoon of salt, bring to a boil together, and simmer gently for 5 minutes under a lid. Then remove the buckwheat from the heat, do not uncover, and let it stand for 20 minutes. During this time, it should soften, increase in volume, and absorb all the water. Gradually fry the meat, onion, and garlic in a pan.
• 2
  While the buckwheat is stewing, cut the smoked meat into small cubes, finely chop the garlic, and coarsely chop the onion. First, put the meat into a pan, add one tablespoon of water, and heat over medium heat until the meat releases its own fat. If you use lean meat, almost fat-free, you will need to add a tablespoon of lard. Then increase the heat and briefly fry the meat until it turns golden in places. Then add the onion and garlic, reduce the heat slightly again, and let them soften and become translucent, stirring occasionally.
• 3
  While the buckwheat is softening, also start preheating the oven to 200 degrees and peel the carrots and potatoes. Cut the potatoes into bite-sized cubes, and the carrots into 3-4 sticks. Cook both together in salted water until tender, for about 10 minutes.
• 4
  Remove the cooked carrots and cut them into small cubes, add to the smoked meat. Drain the potatoes and mash them coarsely. Mix the stewed buckwheat, the mixture with smoked meat, and the mashed potatoes together, and pour the mixture into a baking dish. Sprinkle with crumbled bryndza or grated cheese, place in a hot oven, and bake for 20 minutes until golden brown.
• 5
  Serve with sauerkraut, or with a pickled gherkin, sprinkle with herbs.