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
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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.
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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.
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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.
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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.