How to make it

  • Cook the kasha first:
  • Bring the water or stock, butter, salt and pepper to a boil in a pan with a lid.
  • While the water is heating, combine the kasha and egg, then turn this mixture into a non-stick skillet over medium high heat. Turn and stir for several minutes until the egg is cooked dry.
  • Pour the kasha into the boiling water, reduce to a simmer, cover and cook 10-15 minutes until dry and fluffy. Keep warm until ready to serve.
  • Cut the steak into very thin strips.
  • Melt half the butter in a large pan over medium heat. Cook the onions until translucent.
  • When the onions are nearly done, add the mushrooms and dill, continue to cook.
  • In a separate pan, brown the steak over medium high heat. Cook in two batches so that none of the steak gets overcooked and soggy. Keep the steak warm.
  • When the mushrooms are done, taste and add salt and pepper to your taste. Then, slowly add spoonfuls of sour cream until you've achieved a thick, creamy texture. You can add any beef cooking juices to the sour cream-onion-mushroom mixture.
  • To serve, arrange a separate pile of kasha, steak, and onion-mushroom sauce on each plate. Each diner then chooses to combine them or eat them separately.

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  • newjoolz 9 years ago
    This looks really good. I like the addition of dill. It would make it more Eastern European.

    One tip: Freeze the steak for 30 minutes before slicing and you will get thinner, more even strips.
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