Beef Cheek Stroganoff with Porcini Sour Cream

Worth the time invested, beef cheeks rule and pearl barley absorbs bucket loads of flavour.

3 beef cheeks

1 tsp paprika

2 tsp porcini salt

1 cup flour

Pepper

Olive oil

6 or 7 mushrooms sliced thickly

1 onion sliced

2 handfuls blended cherry tomatoes

1 cup chicken stock

1 cup red wine
1 tbs balsamic

1 cup pearl barley

1/2 cup minced parsley

Glazed carrots

2 tbs sour cream

2 tsp small bits of porcini mushrooms

Combine the flour, paprika, porcini salt and pepper. Dust the beef cheeks in the flour. Heat some oil to medium high in the bottom of the pan with a lid you are going to cook with. Sear the beef cheeks on both sides and set aside when they have nice colour. Add in the sliced mushroom and onion and coat in the oil, turning for a few minutes. Add in some of the left over seasoned flour and cook for a further 2 minutes. Pour in the wine and scrape up any bits from the bottom of the pan. Pour in the chicken stock and the blended tomatoes, stir to combine. Place the beef cheeks in to the pan, pour a little balsamic over each cheek, cover and place into a preheated 140C oven for 2.5 hours. Remove the pan from the oven and carefully remove the cheeks with a large spoon. Stir in the pearl barley and parsley and return the beef cheeks, add the lid. Return to the oven for 30 mins or until the pearl barley is tender. Add more stock if necessary.

Combine the sour cream and porcini bits and place in the fridge for 30 mins.

Remove the cheeks from the oven, spoon some mixture into warmed bowls, add meat to the top and finish with some porcini flavoured sour cream. Serve with glazed carrots.