BARLEY RISOTTO AND BEEF STROGANOFF

Barley Risotto and Beef Stroganoff image

Provided by @MakeItYours

Number Of Ingredients 18

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1 beef top sirloin steak (1 pound), cut into 1-inch cubes
3 tablespoons Cognac or brandy
3 tablespoons butter, divided
1 tablespoon all-purpose flour
2 cups chicken stock
1 teaspoon Dijon mustard
1 medium Beefsteak tomato
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
2 tablespoons sour cream
1 medium onion, sliced
BARLEY RISOTTO:
5 cups water
1 medium onion, finely chopped
1/2 teaspoon salt
1 tablespoon white wine, optional
1 cup medium pearl barley
2 tablespoons minced fresh parsley

Steps:

In a shallow dish, toss beef with Cognac. Refrigerate, covered, 2 hours. In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in chicken stock and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Reduce heat; simmer, uncovered, 5 minutes., Meanwhile, cut tomato into thick strips. In a large skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add coarsely ground pepper and salt. Stir in sour cream., In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef and pat dry. Add sliced onion and beef to pan; cook and stir until onions are softened and meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Keep warm until serving., For risotto, bring water to a boil in a large saucepan. Reduce heat to maintain simmer. In another large saucepan, melt remaining butter over medium heat. Add chopped onion, salt and, if desired, white wine. Cook and stir until liquid evaporates. Add barley; toast in pan., Stir hot water into barley 1 cup at a time, waiting until liquid has almost absorbed before adding more. Cook until barley is softened but still slightly chewy, about 15-20 minutes; stir in parsley. Serve immediately with beef.