Wednesday, June 2, 2010

Basil, Beef, and Barley Soup

*Adapted from the April 2010 edition of Better Homes and Gardens. Original recipe can be viewed here.

PREP: 30 minutes

1 lb. boneless sirloin steak
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. dried basil, crushed
1 Tbsp. vegetable oil
1 cup quick-cooking barley
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano (do not drain)
1 cup packaged peeled fresh baby carrots, sliced diagonally
1 can lower-sodium beef broth
3 cups water
small fresh basil leaves (optional)

1. Cut steak into 1/2" pieces. In a shallow dish combine flour, basil, salt, and pepper. Add meat and toss to coat.
2. In a 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add steak; cook until browned on all sides, about 5 minutes. Stir in any remaining flour mixture as well as the barley, tomatoes, carrots, beef broth, and water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
3. Ladle into bowls and top with fresh basil.

*You can use regular barley that is not "quick-cook" if you add an additional cup of water and simmer for 50 minutes instead of 10.

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