BARLEY RISOTTO AND BEEF STROGANOFF

Barley Risotto and Beef Stroganoff image

I miss my Russian grandma's barley porridge and beef Stroganoff, so I combined the two dishes. Cook the barley using the risotto method to keep the grains whole and irresistibly chewy. -Tatiana Kireeva, New York, New York

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

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, discarding marinade, and pat beef dry. Add sliced onion and beef to pan; cook and stir until onion is 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, 15-20 minutes; stir in parsley. Serve immediately with beef.

Nutrition Facts : Calories 463 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 859mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 9g fiber), Protein 33g protein.