| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
4 |
Servings |
INGREDIENTS
| 2 |
|
10 1/2 oz cans of Campbell's beef broth w/equal amount water |
| 3/4 |
c |
Dry and rinsed barley |
| 1 |
lb |
Lean stew meat, cut into |
|
|
1/4 to 1/2 in cubes |
| 1 |
c |
Onion, finely chopped |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Put soup, water and barley in large pot on med-low heat on the stove. Brown
the beef in a frying pan with the onions. When browned, drain the fat and
place the meat-onions in with the barley soup. Grind in black pepper to
taste. Simmer for as long as you want to get the beef nice and tender.
Serve with some hot sour dough bread and real butter. A real gut warming
meal on a wintery day.
Posted to MM-Recipes Digest V4 #247 by Mike Reeves <kc6dmq@ix.netcom.com>
on Sep 16, 1997
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