Kasha
Roast the buckwheat grains on low heat in a heavy-based pan. Stir to prevent them burning and roast the buckwheat until light brown.

Preheat the oven to 120-150 degrees C.

Place the roasted buckwheat grains and the boiling water in a large oven-proof casserole dish. Add the salt and butter, stirring to combine and then place in the oven.

Cook for 30 minutes until the buckwheat has absorbed all the water but the grains are still whole and separate.

Cook's Tip: Buckwheat groats are not commonly known in New Zealand. It has a nutty flavour when cooked, and is often eaten at breakfast with milk. Buckwheat can be purchased from most natural food stores.

Beef Stroganoff
Pound the beef a few times to tenderise, season with salt and pepper and cut into thin strips. Leave for a few minutes to marinate as the salt will release the juices in the meat.

Chop the onion into medium-sized pieces. Melt the butter in a heavy-based frying pan on medium heat. Add the onion to the pan and gently cook until softened.

Add the meat to the onion mix and cook for 5-6 minutes, stirring occasionally. Add the flour, gently stir in and cook for another 2-3 minutes.

Add in the stock or water, stir well to combine with the meat and onions. Bring the mix to the boil.

Gently stir in the sour cream, tomato paste, salt and pepper. Reduce the heat, cover and cook on low for 4-5 minutes.

Serving
Serve the beef stroganoff on top of the buckwheat kasha, accompanied with a salad.