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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a simple, but tasty, adaptation of a number of different versions of Beef Barley Soup, leaving out all of the junk that I don't like (like lima beans!) Cooking time varies with the quality of the beef, and also the barley used, and how tender you like it. Ingredients:
8 -10 ounces boneless round steak, cubed |
1 medium onion, diced |
1/2 lb fresh mushrooms, chopped |
1 carrot, diced |
1 stalk celery, diced (optional) |
1/2 cup pearl barley or 1/2 cup quick-cooking barley |
1 clove garlic, minced |
2 cans condensed beef broth |
7 cups water, approximately |
fresh ground pepper, to taste |
Directions:
1. Brown the beef cubes, onions, and mushrooms in a small amount of oil in a large saucepan, then add the vegetables, broth, and water.
2. Bring to a boil and simmer till the beef and barley are tender.
3. Adjust the seasonings to suit your taste, and serve.
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