Slice across the grain
Thin strips with short fibres are easier to chew. Remove long firm sinews before slicing.
European Recipe
Beef strips with leek and buckwheat
Buckwheat cooks separately. Beef is briefly browned, leek then softens, and the meat finishes cooking fully in the sauce.
Total time
40 min
Calories
727 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Beef and leek with a grain side
Beef rump is sliced thinly across the grain. Leek supplies the vegetables in a quick cream sauce with a little mustard. Buckwheat stays separate and is fluffed gently. The quantity makes two complete main meals.
Dinner
Meat
Autumn Recipes
Vegetables
Recipe
Beef strips with leek and buckwheat
Thin beef strips and tender leek in a mild mustard cream sauce, served with fluffy cooked buckwheat.
Ingredients
2 servings
Method
-
1
Cut ingredients
Split leek lengthways, wash thoroughly between layers and cut into thin rings. Finely dice onion. Slice beef across the grain into strips about 0.5 cm thin and pat dry.
-
2
Cook buckwheat
Rinse buckwheat in a sieve. Bring to a boil with 280 ml water and half the salt, cover and cook over low heat according to the package for about 15 minutes, then let stand off the heat for 5 minutes. Fluff with a fork.
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3
Brown beef
Meanwhile heat half the oil in a large pan. Brown meat over medium-high heat for about 3 minutes, turning, then transfer to a separate plate. The strips are not yet fully cooked.
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4
Cook leek and sauce
Add remaining oil to the pan. Soften onion for 2 minutes, then add leek and remaining 120 ml water. Cover and cook tender for about 8 minutes. Stir in cream, mustard, remaining salt and pepper.
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5
Finish cooking
Return beef and collected juices to the sauce and simmer gently over low heat for about 6 minutes. The centre of the thickest strips must reach at least 70 °C for 2 minutes; check with a thermometer and cook longer if needed. Serve hot immediately with fluffy buckwheat.
Kitchen know-how
Tips for Beef strips with leek and buckwheat
Fluff buckwheat gently
Keep cooked grains as whole as possible. Do not stir vigorously or keep cooking too long after water is absorbed.
Variations
How to adapt this recipe
Replace beef with the same raw amount of skinless turkey breast. Cook fully; flavour and nutritional values change.
Replace buckwheat with the same dry weight of white long-grain rice. Adjust water and time according to the package; nutritional values change.
Nutrition per serving
727kcal
54.5 gCarbohydrates
53.9 gProtein
30.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Beef strips with leek and buckwheat
No. Whole hulled grains are cooked as the side. Buckwheat flour thickens liquid into a mass and cannot replace the grains.
Leek needs its own cooking stage. Browned meat then finishes cooking in the creamy liquid rather than frying throughout the vegetable cooking time.
This dish uses leek, buckwheat and a simple cream sauce. The combination described is a separate beef and leek dish without mushrooms, sour cream or paprika powder.
The same amount of unsweetened plant-based cooking cream may be used. Texture and flavour depend on the product; the stated nutritional values apply to the cream-based version.
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