Beef Stroganoff

Ingredients

• 300 g Beef Sirloin
• 140 g Buckwheat Groats
• 520 ml Beef Stock
• 250 g Mushrooms
• 1 pcs Onion
• 50 g Butter
• 120 g Smetana
• 1 tbsp Mustard
• 1 tsp Black Pepper
• 2 tsp Kosher Salt
• 10 g Parsley
• 10 g Dill

Method

1. Thinly slice {onion}, slice {mushrooms}, cut {beef_sirloin} into strips, and chop {parsley} and {dill}. Pat {beef_sirloin} dry so it sears instead of steaming.
2. Toast {buckwheat_groats} in a saucepan over medium heat for a minute until fragrant, then add half of the {butter}, season with {kosher_salt}, pour in part of the {beef_stock}, and simmer over low heat until tender and the grains are distinct.
3. Heat a large skillet over high heat with part of the {butter}. Season {beef_sirloin} with {kosher_salt} and {black_pepper}, then sear in a single layer in batches for a few minutes until browned but still rosy inside. Rest briefly so it stays tender.
4. Lower to medium heat in the same skillet, add the remaining {butter}, then sweat {onion} with a pinch of {kosher_salt} for several minutes until soft and translucent. Add {mushrooms}, season again, and cook until their moisture evaporates and the pan smells savory.
5. Stir {mustard} into the skillet for a few seconds until fragrant, then add the remaining {beef_stock} and reduce over medium heat until lightly thickened and glossy. Lower the heat and stir in {smetana} so the sauce stays smooth.
6. Return {beef_sirloin} and any resting juices to the skillet over low heat and fold gently just until warmed through and lightly coated. Add {parsley}, half the {dill}, and a final grind of {black_pepper}, then taste and adjust with {kosher_salt}.
7. Spoon the {buckwheat_groats} onto warm plates, top with the stroganoff, and finish with the remaining {dill} for a fresh herbal lift against the rich sauce.