Bring water to a boil (100 ml per serving), add salt.

! Cover the pot with a lid to prevent evaporation—for fluffy results, we stick not less than 100 ml water per serving.

Rinse buckwheat thoroughly and leave to drain.

Peel carrot and cut it into julienne; grate pickle.

Add buckwheat, let the water come to a boil once again, then reduce heat to medium-low, and cook, covered, for 14 minutes with the lid tightly closed. Fluff with the fork afterward and keep covered until serving.

Heat a tablespoon of vegetable oil over medium-high heat, add the carrot in a single layer, and cook, stirring occasionally, until lightly golden and tender, about two minutes.

Make sure beef is dry—drain any excess water from the bag or pat the slices with paper towel.

Add beef to the pan with the carrots, sprinkle with Beef stroganoff spice mix, and stir well.

Cook over medium-high or high heat, stirring, for another three minutes.

Carefully pour cream into the pan, add a small pinch of salt, stir well, and bring to a boil.

Reduce the heat to low, cover with a lid or wrap the pan in foil, and leave for 5 minutes.

Then add grated pickle to the pan, stir thoroughly.

Adjust with salt and pepper to taste.

Serve beef over the buckwheat, pouring sauce on top.