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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.

50 minMediumServes 4540 cal/serving

RussianDinnerStovetopHigh ProteinHigh FiberLow-SodiumAlcohol-FreeCorn-Free

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 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

  1. 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.

  2. 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.

  3. 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 minced garlic cloves and cook 30 seconds.

  4. 4

    Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6 minutes.

  5. 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.

  6. 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.

  7. 7

    Serve immediately over whole buckwheat groats (kasha) kasha, garnished with 2 tbsp chopped fresh flat-leaf parsley.

Questions

Can I make Beef Stroganoff over Buckwheat Kasha dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1 cup full-fat sour cream, room temperature. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Beef Stroganoff over Buckwheat Kasha gluten-free?

Yes. The gluten in this entry is 2 tsp Worcestershire sauce, 2 tbsp all-purpose flour. Swap the soy-based sauce for tamari or coconut aminos; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Beef Stroganoff over Buckwheat Kasha keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Beef Stroganoff over Buckwheat Kasha?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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