Beef stroganoff is a classic beef dish. This is a variant of the dish without preliminary beating meat and without tomato paste, but with the addition of cream and sour cream. Fried chanterelles and sun-dried tomatoes will be an interesting addition to the dish. Well, green onions are a welcome addition to both meat and buckwheat.
Rinse the buckwheat groats 2-3 times by changing the water, then drain.
Fill the pot with water to roughly twice the volume of the buckwheat groats, then add salt to taste (roughly 0.75 tsp).
Bring to a boil over medium-high heat, reduce heat to medium-low, cover with a lid, and simmer for 15-20 minutes until tender and the water is absorbed.
Wash the beef, pat dry with paper towels, and cut into thin cubes.
Peel, rinse, and cut the onion into quarters.
Heat 25 ml sunflower oil in a frying pan over medium heat.
Add the onion and fry for 7 minutes, stirring occasionally.
Heat the remaining 25 ml sunflower oil in another pan over medium-high heat.
Add the beef cubes and fry until golden brown.
Transfer the onion to the pan with beef and stir to combine.
Add the 100 ml water and salt to taste (roughly 0.5 tsp), reduce heat to medium-low, and simmer for about 30 minutes until the beef is tender.
Stir in the cream (10 ml) and sour cream (20 ml), then simmer over low heat, stirring occasionally, until the sauce thickens to desired consistency.
In a separate pan, melt the butter over medium heat, add the chanterelles, and cook for 15 minutes, stirring occasionally, until cooked through; season with salt to taste.
Serve the beef stroganoff in the center of a plate, arrange the buckwheat around it, and top with the cooked chanterelles.
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