2 tablespoons sour cream
1 tablespoon nonfat plain Greek yogurt
1/2 teaspoon prepared horseradish
1/4 teaspoon white pepper
1/2 cup assorted dried wild mushrooms (shitakes, chanterelles or porcini)
2 tablespoons all-purpose flour
2 teaspoons onion powder
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless beef short ribs, cut into 1-inch pieces
3 to 6 tablespoons extra-virgin olive oil
8 small shallots, thinly sliced
8 ounces cremini mushrooms, cleaned and quartered
1 cup dry red wine
4 cups beef stock, plus more as needed
1/2 cup barley
4 sprigs rosemary
5 mini round bread loaves
Parsley, for garnish
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