Beef Liver à la 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 until the water runs clear, then cover with 140 ml water, add a pinch of salt, bring to a boil, and simmer covered on low heat for 15 minutes until tender and the water is absorbed.

2. Wash the liver, pat dry with paper towels, slice into 1 cm-wide strips, and dredge in flour. Cut the onion² into half-rings.

3. Heat a skillet with oil over high heat, sear the liver for 3 minutes until golden brown without flipping too often.

4. Add the onions² and cook over medium heat for 4 minutes until softened.

5. Pour in the sour³ cream and 50 ml water, stir, and simmer on low heat for 5 minutes until the sauce thickens slightly and smooths out; season with salt.

6. Serve the liver with the sauce over the buckwheat⁵, and garnish with fresh herbs if desired.