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sirloin Walla Walla sweet onion stalks celery carrots garlic mushrooms chicken broth bobs red soy sauce thyme salt extra virgin
Viewed: 73 - Published at: 6 years agoIngredients
- 1 pound Sirloin, Cut Into 1/2-inch Pieces
- 1 whole Walla-walla Sweet Onion, Diced
- 2 stalks Celery, Diced
- 2 whole Carrots, Diced
- 2 cloves Garlic, Minced
- 1 container (6-8 Oz. Container) Sliced Mushrooms
- 3 cans Low Sodium Beef Broth (14 Oz. Can)
- 1 can Sodium Free Chicken Broth (14 Oz. Can)
- 1-3/4 cup Bob's Red Mill Pearl Barley
- 2 Tablespoons Low Sodium Soy Sauce
- 1 Tablespoon Dried Thyme
- Truffle Salt, To Garnish
- Extra Virgin Olive Oil
Method
- In a large pot, brown meat, seasoned with salt and pepper in extra virgin olive oil. Remove from the pot.
- Add onion, celery and carrots to the pot with some more extra virgin olive oil. Season with salt and saute for about five minutes.
- Add the mushrooms and garlic and saute till the mushrooms get a little limp.
- Add the beef back to the pot. Add broth, barley, soy sauce and thyme.
- Bring to a boil. Reduce to simmer and cook for about 1 hour, till barley is soft.
- Serve piping hot garnished with truffle salt.
