Beef Stroganoff
Recipe GLPR7eaecb0686245c
A hearty, warming stroganoff featuring tender strips of beef sautéed with mushrooms, roasted root vegetables, and leafy greens in a rich sour cream sauce. Served over nutty barley for a satisfying, fiber-rich main course.
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Ingredients
4 tablespoons olive oil
beef sirloin, cut into thin 2-by-1-by-1/8-inch strips
kosher salt
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, such as kale or mustard greens
¼ cup sour cream
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped fresh flat-leaf parsley
2 cups cooked barley
Directions
Heat a large skillet over medium heat for 3 to 4 minutes, then raise the heat to high. Add 1 tablespoon of olive oil. Season the beef strips generously with salt and pepper. Arrange the beef in a single layer in the hot skillet and cook without stirring for 1 to 2 minutes until the surface is well browned but the meat is still pinkish inside—the beef will finish cooking in the sauce later. Transfer the beef to a plate and set aside; discard any excess oil from the pan.
Return the skillet to medium-high heat and add 1 tablespoon of olive oil. Once hot, add the quartered mushrooms and cook, stirring occasionally, for about 7 minutes until they are well browned. Season with salt and pepper to taste. Using a slotted spoon, transfer the mushrooms to the plate with the beef.
Heat the remaining 1 tablespoon of olive oil in the skillet. Add the sliced onion, carrot coins, and parsnip chunks, stirring frequently, and cook for about 5 minutes until lightly caramelized. Stir in the tomato paste and cook for 1 minute more until lightly browned. Whisk in the flour and stir constantly for 1 minute. Pour in the beef broth while whisking continuously, and bring to a full boil. Reduce the heat to low, add the hearty greens, and simmer for 5 to 10 minutes until the greens and vegetables are crisp-tender. Remove from heat.
Whisk together the sour cream, Dijon mustard, and lemon juice in a small bowl. Remove the skillet from heat and whisk this mixture into the sauce. Season with freshly ground black pepper to taste. Return the beef and any accumulated juices along with the cooked mushrooms to the skillet, and stir gently to combine. Reheat over medium heat, stirring occasionally, just until the stroganoff is hot throughout—do not allow it to boil. Stir in the chopped parsley.
Toss the cooked barley with the remaining 1 tablespoon of olive oil and season generously with freshly ground black pepper. Divide the barley evenly among 4 serving plates and top each portion with the beef stroganoff. Serve immediately.
