Beef and Barley Soup for Two

From Cook's Country | December/January 2013

Why this recipe works:

To make this soup easy and delicious, we rely on rich, meaty flavor from a well-browned fond. We start with blade steaks, which are easy to find and tenderize quickly. Adding the meat all at once is quicker than browning in batches, and after the moisture evaporates, the meat begins to color.… read more

To make this soup easy and delicious, we rely on rich, meaty flavor from a well-browned fond. We start with blade steaks, which are easy to find and tenderize quickly. Adding the meat all at once is quicker than browning in batches, and after the moisture evaporates, the meat begins to color. Sautéing mushrooms, carrots, and onions in the same pan adds another layer of flavor, while soy sauce, tomato paste, and plenty of garlic deepen the flavor even more. Quick-cooking barley needs only 15 minutes of simmering.

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Serves 2

Since the steak crowds the saucepan in step 1, browning won’t begin until its meat juices evaporate.

Ingredients

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