Braised Beef with Mushroom-Barley Risotto

Ingredients

• 1 Tbsp. oil
• divided
• 1 beef bottom round roast (3 lb.)
• about 3 inches thick
• trimmed King Soopers 1 lb For $3.77 thru 02/09", "1/4 tsp. coarsely ground black pepper", "1 lb. fresh mushrooms, sliced", "1 small onion, chopped", "2 cans (14.5 oz. each) beef broth", "1 cup barley, uncooked", "1/4 cup fresh tarragon, chopped, divided", "1/4 cup BREAKSTONES or KNUDSEN Sour Cream
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Instructions

1. Heat 2 tsp.
2. oil in Dutch oven or large deep skillet on medium-high heat.
3. Add meat; cook 4 min.
4. on each side or until browned on both sides.
5. Remove meat from pan; sprinkle with pepper.
6. Add remaining oil, mushrooms and onions to pan; cook 5 min.
7. Stir in broth, barley and 2 Tbsp.
8. tarragon.
9. Bring to boil.
10. Return meat to pan; cover.
11. Simmer on medium-low heat 2 hours or until meat is tender.
12. Transfer meat to cutting board; cover to keep warm.
13. Stir sour cream, cheese and remaining tarragon into barley mixture in pan.
14. Cut meat into thin slices.
15. Serve with barley mixture.