Beef Stroganoff with Buckwheat and Chanterelles
1 serving
35 minutes
Beef Stroganoff with buckwheat and chanterelles is a refined dish of Russian cuisine, combining tender pieces of beef sautéed with onions and aromatic chanterelles served with fluffy buckwheat. The origins of Beef Stroganoff date back to the 19th century when Count Alexander Stroganov popularized the recipe, becoming a symbol of gastronomic luxury. The creamy sauce with cream and sour cream adds softness and rich flavor to the dish, while sun-dried tomatoes add a spicy note. Buckwheat, known for its health benefits, perfectly complements the meat and mushrooms, creating a harmonious ensemble of flavors.
1
Cut the meat into 5-7mm thick strips and slice the onion into thin strips. Fry the onion in vegetable oil until golden, separately fry the meat, combine with the onion, add cold water, and simmer until the meat is tender, continuously skimming off the foam. Add cream, reduce to a sauce-like consistency, add sour cream, season to taste, and remove from heat.
- Beef: 160 g
- Onion: 40 g
- Vegetable oil: 20 ml
- Water: 40 ml
- Cream: 10 ml
- Sour cream: 5 g
- Salt: 2 g
2
In a separate pan, sauté the chanterelles in butter, add boiled buckwheat and green onions to the mushrooms. Place the beef stroganoff in the center of a deep plate, surround it with buckwheat and chanterelles, and garnish with sun-dried tomatoes.
- Butter: 10 g
- Chanterelles: 30 g
- Buckwheat groats: 60 g
- Sun-dried tomatoes in oil: 15 g