1/4 c. onions
1/4 c. mushrooms (fresh or canned)
1 lg. egg
1 tsp. salt
1/4 tsp. pepper
1/4 c. oil or butter
1 c. coarse buckwheat grouts
2 c. beef stock (in Lent, vegetable stock)
1/2 lb. bowknot noodles

In a large sauce pan, saute onions, mushrooms and butter. Combine groats, lightly beaten egg and salt and pepper. Saute 3 minutes; add 2 cups hot beef stock. Cook tightly covered for 15 minutes under a slow heat until Kaska is finished. Having cooked and drained the noodles separately, now combine the two. Can be reheated in a slow oven. Tastes better each time.