1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2. Pat meat dry with paper towels. Roll meat cubes in flour to coat lightly, then shake off excess flour. Set aside.
3. In a large stock pot, or Dutch oven, heat 1 tablespoon oil over medium-high heat and sauté mushrooms and onion until slightly browned, but firm (take care not to crowd pan, work in batches, if necessary). Add garlic and sauté 2 minutes more. Remove from pan and set aside.)
4. In the same pan, add an additional 1/2 tablespoon of oil, if needed, and brown the meat over high heat. (Take care not to crowd pan, work in batches, if necessary).
5. Pour water over browned meat. Add in barley, cooked vegetables, celery, thyme and sage.
6. Simmer on low for 1-2 hours, until meat is cooked through and barley is tender. Add vinegar. Serve with fresh parsley, salt and pepper to taste.
7. Serve immediately. Enjoy!
Ingredients
Directions
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2. Pat meat dry with paper towels. Roll meat cubes in flour to coat lightly, then shake off excess flour. Set aside.
3. In a large stock pot, or Dutch oven, heat 1 tablespoon oil over medium-high heat and sauté mushrooms and onion until slightly browned, but firm (take care not to crowd pan, work in batches, if necessary). Add garlic and sauté 2 minutes more. Remove from pan and set aside.)
4. In the same pan, add an additional 1/2 tablespoon of oil, if needed, and brown the meat over high heat. (Take care not to crowd pan, work in batches, if necessary).
5. Pour water over browned meat. Add in barley, cooked vegetables, celery, thyme and sage.
6. Simmer on low for 1-2 hours, until meat is cooked through and barley is tender. Add vinegar. Serve with fresh parsley, salt and pepper to taste.
7. Serve immediately. Enjoy!