Beef stroganoff with buckwheat and chanterelles

Ingredients

• beef 160 g
• onion 40 g
• vegetable oil 20 g
• water 40 ml
• cream 10 g
• Smetana 5 g
• butter 10 g
• dried tomatoes 15 g
• chanterelle mushrooms 30 g
• buckwheat 60 g
• salt 2 g

Cooking

Step 1

Cut the tenderloin into cubes 5-7 mm thick, cut the onion into strips. Fry the onion in vegetable oil until golden brown, fry the meat separately, combine with the onion, pour cold water and simmer until the meat softens, continuously removing the foam. Add cream, boil to a sauce-like consistency, add sour cream, bring to taste, salt and remove from heat.

Step 2

Separately, fry the chanterelles in butter in a saucepan, add boiled buckwheat and sibulet onion to the mushrooms. Put beef stroganoff in the center of a deep plate, pour buckwheat, chanterelles around it and garnish with sun-dried tomatoes.