Barley Risotto and Beef Stroganoff Recipe

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Barley Risotto and Beef Stroganoff Recipe
Barley Risotto and Beef Stroganoff Recipe photo by Taste of Home
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Barley Risotto and Beef Stroganoff Recipe

Read Reviews
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 45 min.

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

Directions

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. Yield: 4 servings.
Originally published as Barley Risotto and Beef Stroganoff in Taste of Home February/March 2017

Nutritional Facts

4 ounces cooked steak with 1 cup barley: 463 calories, 15g fat (8g saturated fat), 74mg cholesterol, 859mg sodium, 48g carbohydrate (4g sugars, 9g fiber), 33g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Yield: 4 servings.
Originally published as Barley Risotto and Beef Stroganoff in Taste of Home February/March 2017

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lor726 User ID: 6883529 263777
Reviewed Mar. 22, 2017

"I made this recipe from the one that was in the Taste of Home Magazine. The directions weren't quite as detailed as on the internet. It was ok but not sure I would make this again.. It took longer for the barley to cook but I think it might have been the type I used. Not sure if it was pearl barley or not and I used chicken stock instead of white wine."

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