Beef Stroganoff with Portabella Mushrooms




  • 1 quart water
  • 1 lb. buckwheat
  • 3 tablespoons butter
  • 1 lb. beef tenderloin julienned
  • 2 Spanish onions peeled and julienned
  • 1 tablespoon flour
  • 1 lb. Portabella mushrooms julienned
  • 1 cup chicken stock (homemade or prepared)
  • 1/2 cup heavy cream
  • 1 clove garlic peeled and chopped
  • 2 tablespoons sour cream
  • 1/2 lb. bowtie pasta
  • Salt and pepper (to taste)
  • Parsley (to garnish)


  1. Buckwheat – Bring water to a boil. Add buckwheat, 1 tablespoon butter and salt to taste. Bring back to a boil with buckwheat and then reduce heat to low for 30 minutes.
  2. Stroganoff – Heat 1 tablespoon butter over medium high heat. Add beef and onions; sauté until onions become golden in color. Add another tablespoon butter and flour; sauté for 2-3 minutes. Add Portabella mushrooms; sauté 2-3 minutes. Add chicken stock and cook 7-8 minutes until beef is tender. Add heavy cream and cook an additional 7-10 minutes. Add garlic, and salt and pepper to taste. Remove from heat. Add sour cream; stir; keep warm.
  3. Bowtie Pasta – Boil 2 quarts of water, seasoned with salt. Add pasta; cook until soft and strain.
  4. Finishing – Combine buckwheat and pasta. Place on platter, pour stroganoff over and garnish with parsley.
Presented by: