Ingredients
Scale
- 2 cups beef broth
- 3/4 cup quick-cooking barley
- 1 bay leaf
- 1/2 Tablespoon olive oil
- 1/4 cup chopped celery
- 1/2 cup chopped onion
- 8 oz. fresh mushrooms, sliced
- 2 – 4 cloves garlic, peeled & chopped
- 5 cups beef broth
- 1/4 cup red wine
- 1 1/2 cups chopped leftover steak (I chopped up some leftover honey rosemary steak kabobs)
- Salt & fresh ground white pepper, to taste
Instructions
- In a medium saucepan, bring the broth to a boil, stir in the barley and the bay leaf. Cover, reduce heat to a simmer and cook for 10 – 15 minutes or until the barley is tender.
- Meanwhile, chop the celery, onion, garlic and mushrooms, then heat a frying pan over medium heat. Add the olive oil, then the veggies. Saute until the mushrooms and the onion are tender.
- Pour the sauteed veggie mixture into the pot with the cooked barley. Add 5 cups of broth, the wine and the steak. Heat to boiling, then reduce heat and cook for about 5 minutes.
- Add salt and fresh ground white pepper to taste.
- Serve hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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