Beef Stroganoff over Buckwheat Kasha

Name: Beef Stroganoff over Buckwheat Kasha
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Russian
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

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

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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

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

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

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

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

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

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

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Questions

How much time should I plan for Beef Stroganoff over Buckwheat Kasha?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 1 (15 minutes): "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."

Can I skip the searing in Beef Stroganoff over Buckwheat Kasha?

Step 2 reads: "Sear in a single layer without crowding, about 1 minute per side; work in batches if needed." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for Worcestershire sauce in Beef Stroganoff over Buckwheat Kasha?

The entry for Beef Stroganoff over Buckwheat Kasha calls for 2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

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

Yes. The dairy in Beef Stroganoff over Buckwheat Kasha 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.

Does Beef Stroganoff over Buckwheat Kasha contain fish?

Yes: 2 tsp Worcestershire sauce. The full allergen list for this entry is gluten, dairy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Beef Stroganoff over Buckwheat Kasha keep?

Refrigerate what is left of Beef Stroganoff over Buckwheat Kasha within two hours and eat it within three days. Reheat gently on the stovetop.

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