A wonderfully rich soup, with tender vegetables, hearty beef and superb flavour. Serve with fresh, crusty bread. I use my pressure cooker differently than others. Read my reasoning here)
Ingredients
8 oz quick-cooking barley (10 mins)
16 oz sirloin steak, thinly sliced in 2-3" strips
Worchestershire, to sprinkle
black pepper
water to cover
3-4 strips of bacon
1 large onion, small diced
1-2 potatoes, peeled and small diced
3-4 carrots, diced
4-5 celery stalks, diced
1 tsp rosemary, dried, powdered
2 tsp oregano, thyme, powdered
2 bay leaf
5 oz cremini mushrooms, small diced
3 tbsp tomato paste or 1 small tomato, seeded and diced small
2 oz red wine
1-2 tbsp prepared horseradish
4 oz can of spicy V8 tomato vegatable juice
4 cups beef broth
4 cups chicken stock
sprinkling of fresh chopped parsley
Instructions
1. I cook my barley separate. Cook barley per package instructions.
2. In wide skillet on medium heat and add in portions 16 oz sirloin steak trimmed of fat; thinly sliced 2-3” pieces a sprinkling of Worcestershire, and pepper. Sauté just lightly for 1-2 mins. Pour boiled water to cover, drain, and set aside.
3. Now in a large soup pot sauté a few slice of bacon or salt pork. Cook til crisp and set aside. Sauté 1 large onion, diced, with garlic until slightly soft. Then add 1-2 small diced waxy potatoes, 3-4 diced carrots, 4-5 stalks celery, diced. Cook slightly. Then add dried, rosemary, oregano, thyme, and a bay leaf or two. Let the herbs and such soften and release flavour.
4. Now add 5 oz chopped small diced mushrooms, 3 tbsp tomato paste or 1 tomato diced. Cook it down a minute until it breaks down.
5. Add 1-2 tbsp horseradish. It’s spicy. (FYI) Let sauté a minute. Add wine and cook off for a minute. Now add 4 oz can V8, beef and chicken stock. Beef tends to taste metallic so I mix both. Simmer until vegetable is tender. Now add bacon, beef, barley, and garnish.
Susie's Tips and Tricks
You can add cabbage, at end, or spinach. Sweet potato is good too. I'm a firm believer in adding extra nutrition any chance I can as long as it doesn't dramatically change the recipe. Soup is perfect for adding extras. Do it!
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