Beef in Sour Cream Sauce with Buckwheat and Chanterelles

Cut the beef tenderloin into strips 5–7 mm thick. Cut the onion into thin strips.

Heat the vegetable oil in a saucepan. Fry the onion until golden, then transfer it to a plate.

In the same oil, fry the meat until golden brown. Return the onion to the saucepan.

Pour cold water and simmer over medium heat until the meat is tender, skimming off the foam. Add cream and reduce the sauce to the consistency of sour cream.

Add the sour cream, stir, salt to taste, and remove from heat.

Cook the buckwheat groats until done according to the instructions on the package.

In a separate saucepan, heat the butter and fry the chanterelles until golden brown.

Add boiled buckwheat to the mushrooms and mix.

Place beef stroganoff in the center of a deep plate. Arrange buckwheat with chanterelles around it.

Garnish the dish with sun-dried tomatoes in oil.