Cut a 1-pound Top Sirloin (or other boneless steak) into 1/2-inch cubes, discarding excess fat.
Sprinkle with: flour, salt, and pepper.
|Browned meat with wine sauce and bay leaves|
In a stockpot, over medium heat, brown meat in 2 Tablespoons Vegetable Oil.
When meat is browned, deglaze pot with 1/4 cup Red Wine.
Remove meat and sauce from pan and set aside.
Return stockpot to burner and add 2 more Tablespoons Vegetable Oil.
1 Onion, diced
3 Carrots, finely sliced
2 ribs Celery, diced
2 teaspoons minced Garlic (equivalent of 2 cloves)
Cook, stirring occasionally, until onions soften.
|Ready to simmer|
Then, pour in 8 cups Beef Stock.
Return reserved meat and sauce to stockpot.
8 ounces sliced white mushrooms
1 Tablespoon Tomato Paste
1/3 cup Pearl Barley
2 Bay Leaves
1 teaspoon dried Thyme (or a sprig of fresh)
Simmer over medium-low heat for 1 hour.
Add Salt and Pepper to taste.
|Yummy goodness with a crispy crust|