Egg-Free Russian Beef Stroganoff with Buckwheat

Ingredients

• 1 lb Beef Sirloin
• 1 medium Onion
• 8 oz Mushrooms
• 1 cup Beef Broth
• 0.75 cup Dairy-Free Sour Cream
• 1 tbsp Dijon Mustard
• 1 cup Buckwheat
• 2 cups Water
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Cook the buckwheat: Rinse buckwheat. Combine with water in a pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until water is absorbed.
2. 2Cut beef into thin strips. Season with salt and pepper.
3. 3Sauté onion in oil until softened. Add mushrooms and cook until tender.
4. 4Add beef and cook until browned.
5. 5Pour in beef broth and bring to a simmer. Cook for 10 minutes.
6. 6Stir in dairy-free sour cream and Dijon mustard. Heat through gently (do not boil).
7. 7Serve the beef stroganoff over the cooked buckwheat.

Substitutions

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