Have you ever gone to lunch and walked away saying "I have to recreate that". Well I certainly have! This recipe was inspired by my local co-op a few years ago. It is similar but different in all the right ways. Perfect for a fall day, this recipe is hearty yet light and full of flavor. Skip the steak and make it a veg soup, equally delicious.
Prep time: 20 minutes
Cook time: 50 minutes
Servings: 8
Ingredients
1 large venison steak, cubed and sauteed
(left over roast works well also)
1/4 cup olive oil
1 cup chopped yellow onion
3/4 cup diced carrots
1/2 cup chopped celery
2 tsp seasoning salt (I like Alpine Touch)
1 Tbsp minced garlic
1 lb sliced fresh cremini mushrooms
6 cups beef broth
3/4 cup barley
Fresh parsley (optional garnish)
Instructions
-Saute steak in a little bit of olive oil on high heat just until browned. Season with salt and pepper
-In a large stew pot heat the remaining oil on medium heat
-Add the onion, carrots, celery and garlic
-Sprinkle withe seasoning salt
-Cook and stir until onions are tender and transparent
-Stir in mushrooms and continue to cook for 2 minutes
-Add steak to the mixture
-Pour in the beef broth and add barley
-Bring to a boil, then reduce heat to low
-Cover and simmer until barley is tender, about 50 minutes
-Garnish with fresh parsley if desired
-Salt and pepper to taste
-Enjoy!
Pairs well with fresh baked bread