Beef Stroganoff with Portabella Mushrooms

Ingredients

• 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)

Instructions

1. 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. 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. 3
   Bowtie Pasta – Boil 2 quarts of water, seasoned with salt. Add pasta; cook until soft and strain.
4. 4
   Finishing – Combine buckwheat and pasta. Place on platter, pour stroganoff over and garnish with parsley.