Braised Beef with Mushroom-Barley Risotto

• 1 Tbsp. oil, divided
• 1 beef bottom round roast (3 lb.), about 3 inches thick, trimmed King Sooper's 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 BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. KRAFT Grated Parmesan Cheese

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.

oil, beef, ground black pepper, fresh mushrooms, onion, beef broth, barley, fresh tarragon, s, parmesan cheese

Taken from www.kraftrecipes.com/recipes/braised-beef-mushroom-barley-risotto-119253.aspx (may not work)