Dairy-Free Russian Beef Stroganoff with Buckwheat

Instructions

1. 1Measure the 1 cup of buckwheat into a medium saucepan. Add the 2 cups of beef broth and 0.5 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the buckwheat is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the buckwheat cooks, prepare the beef. Cut the about 680 g of beef sirloin into thin strips, about 0.635 cm thick. Place the beef strips in a bowl and season them with the remaining 0.5 teaspoon of salt and the 0.5 teaspoon of black pepper.
3. 3Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat (204.4°C/200°C). Once the oil is shimmering, carefully add about half of the seasoned beef strips in a single layer. Cook for 1-2 minutes per side, until browned. Remove the browned beef from the skillet and set it aside on a plate. Repeat with the remaining beef strips, adding them to the hot skillet and cooking until browned, then removing them to the plate.
4. 4Add the about 225 g of sliced mushrooms and the 1 medium onion, chopped, to the same skillet. Cook over medium heat (176.7°C/175°C), stirring occasionally, for 5-7 minutes, or until the mushrooms are softened and the onion is translucent.
5. 5Add the 2 cloves of garlic, minced, to the skillet with the vegetables. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
6. 6Return the browned beef strips to the skillet with the vegetables. Stir in the 0.5 cup of dairy-free sour cream and the 1 tablespoon of Dijon mustard. Stir gently to combine everything and heat through over medium-low heat (148.9°C/150°C) for 2-3 minutes, being careful not to boil.
7. 7Serve the Dairy-Free Russian Beef Stroganoff immediately over the cooked buckwheat.

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