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Categories:
olive oil beef sirloin kosher salt button mushrooms yellow onion carrot parsnip tomato paste flour beef broth hearty sour cream mustard freshly squeezed lemon juice parsley barley
Viewed: 65 - Published at: 5 years agoIngredients
- 4 tablespoons olive oil
- 8 ounces beef sirloin, cut into 2-by-1-by-1/8-inch strips
- Kosher salt and freshly ground black pepper
- 12 ounces button mushrooms, quartered
- 1 medium yellow onion, thinly sliced
- 1 large carrot, peeled and sliced into 1/4-inch-thick coins
- 1 medium parsnip, peeled and cut into 1/2-inch chunks
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef broth, homemade or low-sodium canned
- 2 cups sliced hearty greens (like kale or mustard greens)
- 1/4 cup sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 cups cooked barley, for serving
Method
- Heat a large skillet over medium heat for 3 to 4 minutes.
- Raise the heat to high and heat 1 tablespoon oil.
- Season the beef with salt and pepper.
- Add the beef to the skillet, arranging it in a single layer, and saute, without stirring, until well browned and still pinkish inside, 1 to 2 minutes.
- (It is key to only partially cook the meat at this stage, since it will finish cooking later in the sauce.)
- Transfer to a large plate and set aside.
- Discard any excess oil.
- Return the skillet to medium-high heat.
- Add 1 tablespoon of the oil and heat.
- Add the mushrooms and cook, stirring occasionally, until well browned, about 7 minutes.
- Season with salt and pepper.
- Using a slotted spoon, transfer to the plate with the beef.
- Heat another tablespoon of oil.
- Add the onions, carrots and parsnips and cook, stirring, until lightly caramelized, about 5 minutes.
- Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
- Whisk in the flour and cook, stirring, for 1 minute.
- Pour in the beef broth and, whisking constantly, bring to a full boil.
- Reduce the heat, add the greens and simmer until the greens and veggies are crisp-tender, 5 to 10 minutes.
- Remove from the heat.
- Whisk in the sour cream, mustard and lemon juice and season with pepper to taste.
- Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat just until hot.
- (Do not boil.)
- Toss the barley with the remaining 1 tablespoon olive oil and lots of freshly ground black pepper.
- Divide the cooked barley among 4 plates and top with the stroganoff.
- Serve immediately.
