Ingredients
8
8 servings
- •1 pound cubed beef stew meat
- •1 tablespoon vegetable oil
- •2 cups water
- •2 tablespoons margarine
- •2 large carrots, diced
- •3 cloves garlic, minced
- •1 onion, chopped
- •2 stalks celery, chopped
- •1 pound fresh mushrooms, sliced
- •6 cups water
- •3 cubes beef bouillon cube
- •0.25 cup pearl barley
- •0.25 cup sour cream
Instructions
- Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
- In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
- Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 250
- Carbohydrate: 11g
- Fat: 17g
- Fiber: 2g
- Protein: 14g
- Sugar: 3g
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