BARLEY RISOTTO AND BEEF STROGANOFF
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
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.
CHEF JOHN'S BEEF AND BARLEY STEW
This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- Season beef all over with kosher salt and black pepper.
- Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
- Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
- Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
- Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
- Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 14.3 g, Fiber 6 g, Protein 25.4 g, SaturatedFat 4.4 g, Sodium 1200.3 mg, Sugar 5.1 g
BEEF AND BARLEY STEW
Melting-tender beef chunks, perfectly cooked barley, and all the hearty veggies one can ask for. Best of all, it's freezer-friendly!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
THE BEST BEEF STROGANOFF
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
BARLEY STROGANOFF STEW
Make and share this Barley Stroganoff Stew recipe from Food.com.
Provided by Joy1996
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat, onion and garlic in 2T.
- olive oil in a 3-4qt.
- saucepan.
- Stir in remaining ingredients EXCEPT mushrooms and sour cream.
- Bring mixture to a boil.
- Cover; cook over low heat for about 1 hour and 15 minutes.
- Add mushrooms; continue cooking 15 more minutes.
- Remove from heat and stir in sour cream.
- Serve over hot cooked noodles or rice.
- CROCK POT VARIATION: Reduce water to 1/2cup.
- Combine all ingredients except mushrooms and sour cream and place in crock pot.
- Cover; cook on low heat 7-8 hours.
- Stir in mushrooms; cover, cook on high heat for 15 minutes.
- Turn off heat and stir in sour cream.
CLASSIC BEEF STROGANOFF
Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 8h30m
Number Of Ingredients 9
Steps:
- In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
- In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.
BARLEY BEEF STROGANOFF (CROCK POT)
Make and share this Barley Beef Stroganoff (Crock Pot) recipe from Food.com.
Provided by jonesies
Categories Easy
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place broth, barley, mushrooms, marjoram and pepper in slow cooker.
- Cover; cook on LOW 6 to 7 hours.
- Brown beef 6 to 8 minutes in a large skillet over medium-high heat, stirring to break up the meat.
- Drain fat.
- Add celery and green onions; cook and stir 3 minutes.
- Combine beef mixture and half-and-half in in slow cooker.
- Cover; cook on HIGH 10 to 15 minutes or until beef is hot and vegetables are tender.
- Serve with parsley garnish.
- Serve over cooked noodles if desired.
Nutrition Facts : Calories 275, Fat 10.8, SaturatedFat 4.5, Cholesterol 44.1, Sodium 61, Carbohydrate 29.5, Fiber 6.2, Sugar 1.5, Protein 16
BEEF STROGANOFF STIR-FRY
This flavorful Russian dish gets a twist with a stir-fry-like preparation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Toss steak with paprika, 2 teaspoons salt, and 3/4 teaspoon pepper. Heat a large skillet or wok over high. Add oil then steak in an even layer and cook until browned, 4 to 6 minutes, stirring occasionally. Transfer to a bowl.
- Add onion and mushrooms to pan and cook until any liquid produced has evaporated and mushrooms are browned, stirring occasionally, about 8 minutes. Add steak along with any accumulated juices and stir to combine. Remove from heat and stir in parsley. Serve with noodles and sour cream.
Nutrition Facts : Calories 458 g, Fat 29 g, Fiber 2 g, Protein 38 g, SaturatedFat 9 g
BARLEY STROGANOFF STEW
Steps:
- Combine all ingredients except mushrooms and our cream in slow cooker. Cover and cook on low for 7 hours. Stire in mushrooms. Cover cook on high for 15 minutes. Turn off heat; stir in sour cream.
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BEEF STROGANOFF SOUP - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (123)Total Time 50 minsCategory Beef, SoupCalories 454 per serving
- Heat 2 tablespoons olive oil over medium-high heat. Season beef with salt and pepper and cook until browned. Set aside.
- Add 1 tablespoon olive oil and cook onion until tender, about 5 minutes. Add garlic and mushrooms. Cook 3-4 minutes or until tender.
- Stir in wine, broth, Worcestershire sauce, and beef and bring to a boil, cover and reduce to a simmer. Allow to simmer 45 minutes or until beef is tender.
- Combine cornstarch with 3 tablespoons cold water. Whisk into boiling soup until slightly thickened. Remove from heat and stir in sour cream and parsley.
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