Beef Stroganoff over Buckwheat Kasha
Tender strips of beef sirloin in a rich sour cream and mushroom sauce, ladled over nutty buckwheat kasha for a hearty high-protein Russian dinner that skips the pasta entirely.
Ingredients
- 1.5 lbs beef sirloin or tenderloin, thinly sliced
- 1 cup whole buckwheat groats (kasha)
- 2 cups low-sodium beef broth
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic cloves, minced
- 2 tbsp unsalted butter
- 2 tbsp neutral oil (canola or vegetable)
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 cup full-fat sour cream, room temperature
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Cook the kasha: toast 1 cup whole buckwheat groats (kasha) in a dry medium saucepan over medium heat for 2 minutes, stirring often. Add 2 cups low-sodium beef broth and a pinch of salt, bring to a boil, reduce heat to low, cover, and simmer 15 minutes until tender and liquid is absorbed. Fluff with a fork and keep warm.
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2
Season 1.5 lbs thinly sliced beef sirloin or tenderloin with 1 tsp salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp neutral oil (canola or vegetable) in a large skillet over high heat until shimmering. Sear in a single layer without crowding, about 1 minute per side; work in batches if needed. The beef should be browned on the outside but still slightly pink inside. Transfer to a plate.
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3
Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet and cook 1 medium thinly sliced yellow onion until softened, about 4 minutes. Add 2 cloves minced garlic cloves and cook 30 seconds.
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4
Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6 minutes.
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5
Sprinkle 2 tbsp all-purpose flour over the mushroom mixture and stir to coat. Cook 1 minute. Stir in 2 tsp Dijon mustard and 2 tsp Worcestershire sauce, then pour in additional broth. Bring to a simmer and cook until sauce thickens, about 3 minutes.
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6
Remove skillet from heat. Stir in 1 cup room temperature full-fat sour cream until smooth — do not boil after adding sour cream or it will curdle. Return the seared beef sirloin or tenderloin to the pan and stir gently to coat. Taste and adjust seasoning.
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7
Serve immediately over whole buckwheat groats (kasha) kasha, garnished with 2 tbsp chopped fresh flat-leaf parsley.