Beef Stroganoff w/ Barley Risotto

Beef Stroganoff is a perfect dinner party dish – inexpensive and easy to prepare yet rich and luxurious. History reveals a simple but elegant dish of steak meat sautéed with onion and cooked in a sauce of sour cream, seasonings and usually, mushrooms.

This dish was invented sometime in the early 1800s and had its North American heyday in the 1950s and 1960s.

The best cuts of beef for stroganoff are tender, juicy cuts such as:

• boneless rib eye
• boneless sirloin.
• sirloin steak tips.
• beef tenderloin.

In researching beef stroganoff, I’ve seen recommendations for all sorts of things to serve it with, including kasha, egg noodles, French fried potatoes, rice, mashed potatoes with chives, wild rice, and the leftovers on buttered toast points.

Since Brion & I always enjoy risotto, it seems like a good choice to pair with our stroganoff. I’ve made risotto from rice, couscous, orzo and they were all good so today I’m using barley.

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Beef Stroganoff w/ Barley Risotto

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Course

Main Dish

Cuisine

European

Keyword

barley risotto & beef stroganoff

Servings

- 6 SERVINGS MetricUS Imperial

Ingredients

Beef Marinade

• 454 gm beef top sirloin steak, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 Tbsp soy sauce
• 1 1/2 tsp Montreal steak spice

Mustard Sauce

• 2 Tbsp butter, divided
• 1 Tbsp flour
• 2 cups chicken broth
• 1 tsp Dijon mustard, old fashioned, grainy
• 1 medium beefsteak tomato
• 1/4 tsp salt
• 1/2 tsp liquid smoke
• 2 Tbsp sour cream
• 1 medium onion, chopped
• 6 medium mushrooms, chopped

Barley Risotto

• 5 cups water
• 1 Tbsp vegetable broth powder
• 1 Tbsp butter,
• 1 medium onion, finely chopped
• 1/2 tsp salt
• 1 cup pearl barley
• 2 Tbsp fresh parsley, minced

Course Main Dish Cuisine European Keyword barley risotto & beef stroganoff Servings - 6 SERVINGS MetricUS Imperial Ingredients Beef Marinade 454 gm beef top sirloin steak, cut into 1-inch cubes 1/4 cup olive oil 2 Tbsp soy sauce 1 1/2 tsp Montreal steak spice Mustard Sauce 2 Tbsp butter, divided 1 Tbsp flour 2 cups chicken broth 1 tsp Dijon mustard, old fashioned, grainy 1 medium beefsteak tomato 1/4 tsp salt 1/2 tsp liquid smoke 2 Tbsp sour cream 1 medium onion, chopped 6 medium mushrooms, chopped Barley Risotto 5 cups water 1 Tbsp vegetable broth powder 1 Tbsp butter, 1 medium onion, finely chopped 1/2 tsp salt 1 cup pearl barley 2 Tbsp fresh parsley, minced

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Beef - Marinade

1. In a large zip-lock bag or glass dish, whisk together oil, soy sauce & Montreal Steak Spice. Add cubed steak & marinate in refrigerator for 2 hours.

Mustard Sauce

1. 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 salt, liquid smoke & sour cream.
3. In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef using a strainer, discarding marinade. Add sliced onion & mushrooms to pan; cook and stir until onion is softened. Add beef & cook until meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until slightly thickened. Keep warm until serving.

Barley Risotto

1. Bring water to a boil in a large saucepan. Reduce heat to maintain simmer. In another large saucepan, melt butter over medium heat. Add chopped onion & salt. Cook and stir until liquid evaporates. Add barley; toast in pan.
2. 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.