Best 2 Barley Risotto And Beef Stroganoff Recipes

Indulge in a culinary journey with our Barley Risotto and Beef Stroganoff recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a delightful adventure as you explore the unique preparation methods and exquisite ingredients that define these two dishes. Discover the art of creating a creamy, nutty barley risotto, complemented by the richness of sautéed mushrooms and the tangy zest of lemon. Then, delve into the secrets of a classic beef stroganoff, where tender strips of beef are enveloped in a velvety sauce of sautéed onions, mushrooms, and a touch of brandy. These recipes promise an unforgettable dining experience, whether you're cooking for a special occasion or simply seeking a comforting meal.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STROGANOFF RISOTTO

Beef Stroganoff Risotto image

Ultra comfort-food for my daughter, when she comes home from college! Be sure to use arborio rice, and keep stirring. Although risotto is usually a side dish, this is DEFINATELY a main-course in my book!

Provided by Pellerin

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb good ground beef (not too lean)
1/2 teaspoon salt
1 teaspoon pepper
1 yellow onion, diced
1 1/2 lbs mushrooms, fresh sliced into big chunks
1/4 cup very dry sherry
3 dashes hot sauce (I use Pick-a-Peppa or Tabasco)
3 -4 dashes Worcestershire sauce
1 tablespoon mushroom, powder (optional)
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 1/2 cups arborio rice
4 cups beef broth (homemade, or enrich standard beef broth with Knorr beef concentrate)
3/4 cup parmesan cheese, grated
1/2 cup sour cream
2 tablespoons butter
1 tablespoon chives, chopped

Steps:

Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
In same pan, add a little olive oil if necessary. Sauté mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes.
Add rice and stir well. Add broth ¾ cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
Should be creamy and RICH!

Nutrition Facts : Calories 539.6, Fat 25.8, SaturatedFat 11.9, Cholesterol 82.5, Sodium 1088.9, Carbohydrate 46.8, Fiber 3, Sugar 3.9, Protein 28.2

BARLEY RISOTTO

Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Use good quality barley that is fresh and free of pests.
Rinse the barley thoroughly before cooking to remove any dirt or debris.
Toast the barley in a dry pan before cooking to enhance its flavor.
Use a flavorful broth to cook the barley, such as beef, chicken, or vegetable broth.
Add vegetables, herbs, and spices to the barley risotto to create a delicious and nutritious meal.
Cook the beef stroganoff over low heat to prevent the meat from becoming tough.
Use a good quality sour cream and Dijon mustard for the beef stroganoff sauce.
Serve the barley risotto and beef stroganoff with a side of steamed vegetables or a salad.

Conclusion:

Barley risotto and beef stroganoff are two delicious and hearty dishes that are perfect for a winter meal. The barley risotto is a creamy and flavorful dish that is made with barley, vegetables, and herbs. The beef stroganoff is a classic Russian dish that is made with beef, mushrooms, and a sour cream sauce. Both dishes are easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and comforting meal, give barley risotto and beef stroganoff a try!