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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Using cream of mushroom soup is cheating a bit, admittedly, but it ended up with exactly the flavor I was looking for. The barley makes it really filling, with a great texture. You can even make it pretty healthily with low-fat ingredients and no big degradation in flavor. Ingredients:
3 tablespoons butter |
1 pound of any cut of beef, ground or sliced into long, thin strips |
1/2 cup chopped shallots or onions |
1 can cream of mushroom soup |
2 cans of water |
dash garlic powder |
1 teaspoon thyme |
salt to taste |
pepper to taste |
1/8 teaspoon nutmeg |
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon |
1/2 cup pearled barley |
1/2 cup of sour cream or plain yogurt at room temperature (optional) |
Directions:
1. Melt the butter in a large skillet or stockpot on medium heat. Brown the beef in the butter.
2. Cook the shallots or onions until softened, making sure they soak up plenty of juice from the meat.
3. Reduce the heat slightly and add the soup and water to the skillet, stirring to smooth.
4. Add barley and all spices.
5. Cover and simmer at least ten minutes - more time will soften cheaper cuts of meat and intensify the flavor.
6. Remove from heat, stir in sour cream or yogurt, let stand five minutes. It's best served over egg noodles, but you could also serve it over just about anything else.
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