Liver Stroganoff with Buckwheat

1. 1 Beef liverpack 500 g ≈ $3.00 150 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Sour cream 15%pack 300 g ≈ $1.60 60 g
4. 4 Wheat flour 10 g
5. 5 Buckwheat groatspack 800 g ≈ $5.00 70 g
6. 6 Sunflower oil 8 ml
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat⁵ in cold water until clear, drain; rinse the liver in cold water and pat dry with paper towels; cut the liver into long strips 1 cm wide and 0.5 cm thick; dredge the liver in flour; heat a 22 cm pan over high heat.

2. Fry the liver in high heat for 3 minutes until golden brown, not turning too often to preserve the juices.

3. Add the onions² to the liver and fry over medium heat for 4 minutes until the onions are soft and lightly caramelized.

4. Stir in the sour³ cream and 50 ml of water, simmer over low heat for 5 minutes until the sauce is smooth and slightly thickened.

5. Season to taste and fold gently; remove the pan from the heat if the sauce reaches the desired consistency.

6. Serve the liver with the sour³-cream onion² sauce and buckwheat⁵, garnish with herbs if desired, and serve immediately.