BARLEY RISOTTO & BEEF STROGANOFF

By gbvampy1

Ingredients

• 1 pound beef steak, cut into cubes
• 3 tbs each brandy and butter
• 1 tbs each flour and white wine
• 2 cups chicken stock
• 1 tsp Dijon mustard
• 1 tomato
• 2 tbs sour cream
• 1 onion, sliced
• 1 onion, chopped
• 1 cup pearl barley
• 5 cups boiling water

Details

Servings 4

Preparation

Step 1

Combine beef and brandy, chill 2 hours. In a pan, melt 1 tbs butter. Stir in flour, whisk in stock and mustard. Bring to a boil, cook until thickened, simmer 5 min. Cut tomato into strips. In a skillet, cook tomato 5 min. Stir into mustard sauce, add pepper and salt. Stir in sour cream. *Melt 1 tbs butter. Add sliced onion and drained beef, cook until meat is no longer pink. Add mustard sauce, simmer 15 min. In a pan, melt 1 tbs butter. Add chopped onion, salt and wine, cook until liquid evaporates. Add barley, cook 2 min. Add hot water, stir until liquid is absorbed. Cook 2O min.