Barleystroganoffstew Recipes

BEEF BARLEY STEW

Steps:

• In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

THE BEST BEEF STROGANOFF

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.

BEEF AND BARLEY STEW

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 ULTIMATE BEEF STROGANOFF

Steps:

• Slice the steak into 2"x1"x1/4" pieces. Heat oil in large skillet and brown beef in single layer (make two batches if necessary). Remove beef from pan and keep warm. It's important to remove the beef as soon as it's lightly browned - don't worry about cooking through, because it will cook through when returned to the sauce.
• In same pan, saute onions, mushrooms, and garlic. Cover if necessary to keep pan from drying out. When vegetables are tender, deglaze pan with chicken broth and wine. Reduce heat to low. Add worchestershire sauce, ketchup, pepper and parsley. Stir, and taste sauce for salt - you probably won't need any due to the salt in the other ingredients. Return beef to skillet, and stir to combine.
• Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time. This warms and thins the cream so it doesn't curdle when added to the pan. Meantime, the sauce in the pan should have reduced, and just barely coats the beef and mushrooms.
• Add the sour cream mixture to the pan, and stir to combine. Sometimes, the sauce will look a bit "grainy" at this point - just increase the heat and reduce a little, and it'll become creamy again.
• Serve over rice or noodles.

EASY BEEF STROGANOFF CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook noodles as directed on package, omitting salt. Meanwhile, melt butter in large deep skillet on medium heat. Add onions; cook and stir 5 min. Add mushrooms; cook and stir 5 min. Add meat to skillet; cook, stirring to break up meat, until no longer pink, about 5 min. Add Worcestershire sauce and pepper; cook 1 min.
• Add flour to meat mixture; cook and stir 1 min. Add broth; cook and stir 5 min. Turn off heat; stir in sour cream.
• Add noodles and 2 Tbsp. Parmesan to meat mixture; mix well and spoon into 2-qt. round baking dish. Sprinkle with remaining Parmesan. Bake, uncovered, 20 to 25 min. or until heated through. Sprinkle with parsley.

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.

OLD FASHIONED BEEF STROGANOFF

Steps:

• Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
• Cook egg noodles according to package directions. Drain well.
• Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
• Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
• Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
• Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.

BEEF STROGANOFF CASSEROLE

Steps:

• Preheat oven to 325 degrees F. Grease a 9 x 13-inch casserole dish with cooking spray and set aside.
• Cook the egg noodles in a large pot of salted boiling water according to package instructions, just until barely al dente (about 6 minutes). Drain. Toss the noodles with the melted butter; set aside.
• Meanwhile, in a large skillet over medium-high heat, cook the beef, mushrooms, onion and garlic until the meat is no longer pink (about 7-10 minutes). Drain.
• In a medium bowl, whisk together the condensed soup and the milk. Add the soup mixture to the ground beef. Cover and simmer over low heat for about 5 minutes. Remove from the heat and stir in the sour cream.
• Place ⅓ of the buttered noodles in the bottom of the prepared casserole dish. Add ⅓ of the beef mixture over top. Repeat layers two more times. Cover and bake in the 325 degree F oven for about 20 minutes, or just until warmed through. Remove cover, sprinkle fried onions on top, and return to the oven (uncovered) for about 5-8 more minutes. Garnish with parsley just before serving, if desired.

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.

EASY AND QUICK BEEF STROGANOFF

Steps:

• Season beef lightly with dried onion, garlic powder, and black pepper. Heat a large skillet over medium-high heat. Cook and stir meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
• Combine water and bouillon cubes in a microwave-safe measuring cup. Cook in the microwave until boiling, about 6 minutes. Crush cubes and stir broth until dissolved.
• Pour broth into a deep saucepan over medium-high heat. Add flour gradually, whisking in until bubbly and thick, about 1 minute. Reduce heat and add sour cream, ketchup, and vinegar. Whisk until smooth, about 1 minute. Add beef and cook until heated through, about 5 minutes more. Pour beef sauce over noodles and toss to coat.

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.