Ingredients
1 beef top sirloin steak (1 pound), cut into 1-inch cubes 3 tablespoons Cognac or brandy2 tablespoons butter, divided 1 tablespoon all-purpose flour2 cups chicken stock1 teaspoon Dijon mustard1 medium beefsteak tomato1 teaspoon coarsely ground pepper1/4 teaspoon salt2 tablespoons sour cream1 medium onion, slicedBARLEY RISOTTO:5 cups water1 tablespoon butter1 medium onion, finely chopped1/2 teaspoon salt1 tablespoon white wine, optional 1 cup medium pearl barley2 tablespoons minced fresh parsley
Preparation
In a shallow dish, toss beef with Cognac. Refrigerate, covered, 2 hours. In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in chicken stock and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Reduce heat; simmer, uncovered, 5 minutes.
Meanwhile, cut tomato into thick strips. In a large skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add coarsely ground pepper and salt. Stir in sour cream.
In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef, discarding marinade, and pat beef dry. Add sliced onion and beef to pan; cook and stir until onion is softened and meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Keep warm until serving.
For risotto, bring water to a boil in a large saucepan. Reduce heat to maintain simmer. In another large saucepan, melt butter over medium heat. Add chopped onion, salt and, if desired, white wine. Cook and stir until liquid evaporates. Add barley; toast in pan.
Stir hot water into barley 1 cup at a time, waiting until liquid has almost absorbed before adding more. Cook until barley is softened but still slightly chewy, 15-20 minutes; stir in parsley. Serve immediately with beef.
