y visible fat; season beef with salt and pepper (to taste).
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Sprinkle the beef evenly with 2 teaspoons salt and 1 teaspoon
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
In soup pot or Dutch oven, combine water, broth, beef and barley.
Bring to a boil and cook over medium high heat for 10 minutes.
Add tomatoes, vegetables, and soup.
Cook 10 minutes over medium heat.
Reduce heat to low, cover pot, and continue to cook for another 20 to 30 minutes or until barley is tender.
ven in hot oil, brown beef shanks on both sides. Remove
emove beef and set aside.
Add celery, onions and barley to pan and saute
Combine beef and water.
Simmer for 1 hour skimming scum.
Soak dried mushrooms in 1 cup warm water for 20 minutes.
Strain liquid to remove grit.
Chop mushrooms.
Add dried mushrooms, liquid, barley, onions, celery , carrots and seasonings.
Simmer another hour.
Add pureed tomatos and fresh mushrooms.
Simmer 30 minutes.
Adjust liquid and seasonings if necessary.
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
ven over medium heat. Sear beef, in batches, about 2 mins
In a 5 or 6-quart soup kettle or Dutch oven, combine beef, water and bouillon cubes.
Heat to boiling; skim off foam.
Reduce heat to medium-low; cover and simmer 1 hour.
Remove beef and cut into bite-size pieces, discarding any bone and fat.
Return beef to pot.
Add carrots, onion, celery, barley, salt and pepper. Heat to boiling.
Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until barley is tender.
Stir in spinach (or Swiss chard) last 15 minutes of cooking time, if desired.
reserving liquid. Chop mushrooms finely and set aside.
In a
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
b>beef with salt and pepper
All ingredients except the barley can go directly into the crock pot.
Cook on high 4-5 hours or low 6-7 hours.
Add barley last hour.
Add more water if needed.
Don't forget to remove bay leaves before serving!
* I brown my meat first but that is a personal preference. I also trim every bit of fat that I can see the keep the calorie count down.
** I use a homemade beef broth that is low sodium.
he beef with paper towels, then season with salt and pepper.
In a food processor puree tomatoes.
In a large skillet over medium high heat heat the oil and then add the onions, beef, tomato paste, thyme and 1/4 teaspoon salt. Saute for 10-15 minutes.
Stir in wine.
Put mixture in crock pot.
Stir in pureed tomatoes, broths, carrots, cabbage, soy sauce and barley.
Season with salt and pepper.
Cook on low for 9-11 hours.
Stir in parsley.
Spray a large skillet with spray.
Preheat skillet over medium heat.
Add meat and garlic.
Brown meat all sides.
Stir in broth, carrots, water chestnuts and basil.
Bring to boil.
Stir in barley; return mixture to boil.
Transfer to a 1 1/2-quart casserole.
Bake, covered, in a 350\u00b0 oven about 50 minutes or until beef and barley are nearly tender.
Stir occasionally.
Stir in zucchini and parsley.
Bake 15 to 20 minutes more or until tender.
Serves 4.
Heat oil in a large pot, add corned beef and brown thoroughly.
Add remaining ingredients except tomatoes, bring to a boil, reduce heat and simmer 1/2 hour.
Add tomatoes and simmer 1/2 hour.
Add broth, meat, vegetables and barley to large pot.
Bring to just below boiling on medium heat.
Reduce to low heat, cover, and simmer for 1 hour.