Beef and Barley Stroganoff


Beef Stroganoff with PastaThere is nothing like a hot beef stroganoff on a cold miserable night – you just shouldn’t feel the need of one in February in Sydney… however, it is cold and windy and generally horrid out there, and so the strog seemed like an excellent option.  We had a lot of this kind of food when I was a kid – being in a place with snow and blizzards in the winter stews and casseroles were just a part of life.  This recipe is one of my grandmother’s, although I am sure stroganoff isn’t her original name for it. My grandmother used to bake this one in her oven, but these days I use my slow cooker.  The strog can be served with rice or pasta or bread.  I have used home made pasta this time, but I will talk about that on another day.


  • 750 g chuck steak, cubed
  • 1 onion, diced finely
  • 1-2 garlic cloves, crushed
  • 2 stalks celery, diced
  • 1/2 red capsicum, diced
  • 1 1/2 c beef stock
  • 1 c water
  • 1/2 cup pearl barley
  • 2 T tomato sauce
  • 1 t sweet paprika
  • 1 t salt
  • cracked pepper
  • 2 c sliced mushrooms
  • 3/4 c sour cream

Preheat slow cooker on low.  Brown beef, onion and garlic place in slow cooker. Stir in remaining incredients except mushrooms and sour cream. Turn slow cooker up to high and cook for 1 hour.  Turn back down to low and add the mushrooms.  Leave to cook until meat is tender and barley is plump and soft. Stir in sour cream if planning to serve immediately, otherwise turn off slow cooker and leave to cool overnight and add sour cream when reheating.


About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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