Categories: Meals

Ingredients

• 1 lb. beef top sirloin steak, cut into cubes
• 3 tbsp. brandy
• 3 tbsp. butter, divided
• 1 tbsp. flour
• 2 cups chicken stock
• 1 tsp Dijon
• 1 Beefsteak tomato
• 1 tsp black pepper
• 1/4 tsp salt
• 2 tbsp. sour cream
• 1 onion, sliced
• 1 onion, finely chopped
• 1/2 tsp salt
• 1 tbsp. white wine
• 1 cup pearl barley
• 5 cups boiling water
• 2 tbsp. minced parsley

Directions

1. Combine beef and brandy; chill 2 hours. In a saucepan, melt 1 tbsp. butter over medium heat. Stir in flour; whisk in stock and mustard. Bring to a boil, stirring constantly; cook until thickened. Reduce heat; simmer, uncovered, 5 minutes.

2. Cut tomato into thick strips. In a skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add pepper and salt. Stir in sour cream.

3. Melt 1 tbsp. butter over medium heat. Add sliced onion and drained beef; cook until meat is no longer pink. Add mustard sauce; simmer, uncovered, until thickened, about 15 minutes.

4. In a saucepan, melt 1 tbsp. butter over medium heat. Add chopped onion, salt and wine. Cook until liquid evaporates. Add barley; cook 2 minutes. Add hot water, 1 cup at a time; stir until liquid is absorbed. Cook until softened, 20 minutes; add parsley.

Email to a friend | Print this recipe | Back