>From the Better Recipes website...


Quick Classic Beef Barley Soup
4 teaspoons vegetable oil, divided use   
3/4 cup finely chopped onion   
2 tablespoons minced garlic, divided use   
1/2 teaspoon dried thyme leaves, crushed   
Two 14 or 14.5 oz cans beef broth (RTU)   
2 cups water   
8 oz. baby carrots (about 1 3/4 cups)   
8 oz. crimini or button mushrooms, cut into quarters (about 3 cups)   
1 cup diced red bell pepper   
3/4 cup quick-cooking barley   
1 pound beef top sirloin steak, cut 3/4 in. thick   
Salt and pepper   
1 cup frozen peas 
Heat 2 teaspoons oil in 4 quart stockpot, or saucepan, over medium heat until 
hot. Add onion, 1 tablespoon garlic and the thyme; cook and stir 3-5 min. or 
until onion is tender. Add broth, water, carrots, mushrooms, bell pepper, and 
barley; bring to a boil. Reduce heat; cover and simmer 10 min. or until barley 
and vegetables are tender. Meanwhile, cut beef steak lengthwise in half, then 
crosswise into 3/4-inch-thick strips. Toss with remaining 1 tablespoon garlic. 
Heat one teaspoon oil in large nonstick skillet over medium high heat until 
hot. Add half of the beef; stir-fry 3-4 min. for medium-rare to medium 
doneness. Remove from skillet. Repeat with remaining oil and beef. Season with 
salt and pepper as desired. Add frozen peas to broth mixture; cook uncovered 2 
min. or until tender. Season with salt as desired. Place equal amt. of beef 
strips into 4 serving bowls. Ladle equal amounts of broth mixture over beef. 

Notes: One pound beef shoulder center steaks cut 3/4-inch thick can be 
Number of servings: 4 

~~~***Rhonda G in Missouri***~~~

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