Barley Stroganoff Stew Recipes

BARLEY RISOTTO AND BEEF STROGANOFF

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.

BARLEY STROGANOFF STEW

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.

BURGUNDY BARLEY BEEF STEW

Steps:

• Combine flour, salt, pepper and beef in large ziploc bag.
• Shake to coat beef.
• Heat oil in large skillet (medium-high).
• Add beef, onion, celery and garlic.
• Cook 6-7 minutes, until beef is no longer pink and vegetables are a little tender.
• Place beef mixture in crockpot.
• Add remaining ingredients.
• Cook on high for 5-6 hours, or low for 10-12 hours.