Dairy-Free Russian Beef Stroganoff with Buckwheat

Ingredients

• 1.5 lb Beef sirloin, thinly sliced
• 1 cup Buckwheat groats
• 2 cups Vegetable broth
• 1 Onion, chopped
• 8 oz Mushrooms, sliced
• 2 cloves Garlic, minced
• 1 cup Cashews, raw
• 1 tbsp Lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp Tapioca starch
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh dill, chopped

Instructions

1. 1In a medium saucepan, combine the 1 cup buckwheat groats with the 2 cups vegetable broth and 1 teaspoon 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, place the 1 cup raw cashews in a heatproof bowl. Pour enough boiling water over the cashews to cover them completely. Let them soak for at least 15 minutes to soften. Drain the cashews and place them in a blender with 1/2 cup fresh water. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. This is your cashew cream.
3. 3Heat the 2 tablespoons olive oil in a large 12-inch skillet over medium-high heat (400°F / 200°C). Add the 1.5 lb beef sirloin, thinly sliced, in a single layer. Cook for 2-3 minutes per side, until browned. Do not overcrowd the pan; cook in batches if necessary. Remove the browned beef from the skillet and set aside on a plate.
4. 4Add the 1 chopped onion and 8 oz sliced mushrooms to the same skillet. Cook over medium heat (300°F / 150°C) for 5-7 minutes, stirring occasionally, until the onions are softened and the mushrooms have released their liquid and started to brown.
5. 5Add the 2 cloves minced garlic to the skillet and cook for 1 minute more, until fragrant, stirring constantly.
6. 6Stir in the prepared cashew cream, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon tapioca starch, 1/2 teaspoon black pepper, and 1 teaspoon salt. Bring the mixture to a simmer over medium heat (300°F / 150°C), stirring constantly. Cook for 2-3 minutes, or until the sauce has thickened slightly to coat the back of a spoon.
7. 7Return the browned 1.5 lb beef sirloin to the skillet with the thickened sauce. Stir to combine and cook for 1-2 minutes, just until the beef is heated through.
8. 8Spoon the cooked buckwheat onto serving plates. Top with the beef stroganoff mixture. Garnish generously with the 2 tablespoons chopped fresh dill.

Substitutions

Related Guides