Russian Beef Stroganoff with Kasha
Tastes vary, so have extra sour cream at the table for those who want it.
INGREDIENTS | SERVES 4–6
- 1 14-ounce can reduced-sodium beef broth
- ¼ cup water
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons butter
- 1 cup kasha
- 1 large egg, beaten
- 2 large yellow onions, diced
- 2 pounds beef sirloin, trimmed of fat and cut into thin strips
- 8 ounces fresh button or cremini mushrooms, cleaned and sliced
- Additional salt and freshly ground black pepper to taste
- ½ cup sour cream, plus extra for serving
- OPTIONAL: fresh chopped dill to taste
In a 4-cup microwave-safe container, bring the broth, water, salt, pepper, and 2 tablespoons of the butter to a boil; you'll need to microwave it on high for 2 to 3 minutes.
While the broth is coming to a boil, add the kasha and egg to a deep 3 ½-quart nonstick skillet or wok over medium-high heat. Use a nonstick-skillet-safe utensil to stir, flatten, and chop the kasha; do this until the egg is cooked, and then pour in the boiling broth. Reduce the heat to low, cover, and simmer for 10 minutes, or until the liquid is absorbed and the kernels are tender. Transfer the cooked kasha to a bowl; set aside and keep warm.
Wipe out the skillet or wok. Add the remaining 2 tablespoons butter and melt over medium-high heat. Add the onion and beef strips. Stir-fry until the onions are transparent and the beef is cooked and releasing its juices. Add the mushroom slices and stir-fry to wilt them. Taste for seasoning and add salt and pepper, if desired. Remove from the heat and stir in the sour cream. Serve ladled over a serving of kasha, or mix the kasha into the stroganoff if you prefer. Garnish with fresh dill, if desired.
Alternative Recipe: Steak and Stroganoff
You can serve mushroom-kasha stroganoff alongside broiled or grilled steaks. Omit the beef strips and stir-fry the onions and mushrooms in butter, and then stir in a cup of beef broth and a can of condensed mushroom soup. When it's heated through, stir in the sour cream.
