Sliced Steak and Mushroom Barley Soup
If you want to add more dairy free recipes to your collection, Sliced Steak and Mushroom Barley Soup might be a recipe you should try. This recipe serves 6. One serving contains 586 calories, 27g of protein, and 22g of fat. For $5.47 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe is liked by 61 foodies and cooks. It works well as a pricey main course for valentin day. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is brought to you by Foodnetwork. If you have flatiron steak, fresh flat-leaf parsley, celery, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is super. If you like this recipe, take a look at these similar recipes: Mexican Sliced Steak and Barley Soup, Steak & Mushroom Barley Soup, and Mushroom Barley Soup.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 115 minutes
Ingredients:
4 cups beef stock
1 carrot, finely chopped
2 to 3 small stalks celery, finely chopped
1/2 cup dried porcini mushrooms
1/2 cup dry sherry
1/4 cup EVOO, plus more for drizzling
1 cup EVOO
1 pound flatiron steak
1/2 cup fresh flat-leaf parsley, very finely chopped
2 tablespoons chopped fresh thyme
6 heads garlic, tops trimmed off to expose all of the cloves
3 tablespoons honey
Kosher salt
Kosher salt and freshly ground pepper
1 1/3 cups pearl barley
Freshly ground pepper
6 portobello mushroom caps, gills scraped, halved and thinly sliced
4 shallots, finely chopped
About 1 1/2 tablespoons Worcestershire sauce
Equipment:
pot
sieve
sauce pan
food processor
slotted spoon
dutch oven
wooden spoon
frying pan
cutting board
bowl
ladle
aluminum foil
oven
Cooking instruction summary:
Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth. Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup. Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.) Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.
Step by step:
1. Bring a medium pot of salted water to a boil.
2. Add the barley and cook to just shy of tender, 25 to 30 minutes.
3. Drain in a sieve and run under cold water, then drain again.
4. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender.
5. Transfer the mushrooms with a slotted spoon to a food processor.
6. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth.
7. Heat the EVOO in a large Dutch oven over medium-high heat.
8. Add the portobello mushrooms and cook until browned.
9. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper.
10. Heat a large nonstick skillet over medium-high heat.
11. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once.
12. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.
13. Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes.
14. Let cool, then squeeze the garlic from the skins into a food processor.
15. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
16. Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.
Nutrition Information:
covered percent of daily need
