Egg-Free Russian Beef Stroganoff with Buckwheat

Instructions

1. 1Rinse the 1 cup of Buckwheat. In a large heavy-bottomed pot, combine the rinsed buckwheat with 2 cups of Water and 1 tsp Salt. Bring to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until all the water is absorbed and the buckwheat is tender.
2. 2While the buckwheat cooks, prepare the beef. Cut the about 450 g Beef Sirloin into thin strips, about 0.64 cm thick. Season the beef strips evenly with 0.5 tsp Black Pepper.
3. 3Place an approximately 30 cm skillet over medium-high heat. Add the 1 medium Onion, thinly sliced, to the dry skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and beginning to turn translucent. Add the about 225 g Mushrooms, sliced, to the skillet with the onions and cook for another 5-7 minutes, or until the mushrooms have released their liquid and are tender.
4. 4Add the seasoned beef strips to the skillet with the onions and mushrooms. Cook, stirring occasionally, for 3-5 minutes, or until the beef is browned on all sides. The internal temperature of the beef should reach 72°C.
5. 5Pour the 1 cup of Beef Broth into the skillet. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 10 minutes, allowing the flavors to meld.
6. 6Reduce the heat to low. Stir in the 0.75 cup Dairy-Free Sour Cream and 1 tbsp Dijon Mustard until well combined. Heat gently for 2-3 minutes, ensuring it does not boil, until the sauce is warmed through. The sauce should be creamy and slightly thickened.
7. 7Fluff the cooked buckwheat with a fork. Serve the beef stroganoff mixture spooned over the fluffy buckwheat.

Substitutions

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