Yield: 1 Servings
|½ cup||Quick-cooking barley; (uncooked)|
|½ cup||Chopped celery|
|½ \N||Chopped Spanish onion|
|½ cup||Chopped carrot|
|½ cup||Peeled and chopped parsnip|
|1 cup||Chopped cabbage|
|½ cup||Fresh or frozen corn|
|½ cup||Peeled and chopped rutabaga|
|¼ cup||Peeled and chopped turnip|
|½ cup||Chopped green beans|
|1 small||Clove garlic; minced|
|7 cups||Hot; homemade beef stock|
|1 \N||Bay leaf|
|¼ teaspoon||Worcestershire sauce|
|1 can||(10 3/4 ounces) whole peeled tomatoes; seeded, chopped and drained|
|½ \N||Cup; about, cubed, cooked steak, (prime rib or sirloin work well)|
|1 teaspoon||Freshly chopped parsley|
|\N \N||Salt and black pepper to taste|
Notes: Karl Ratzsch's Restaurant, 320 E. Mason St., Milwaukee, WI.
Milwaukee Journal Sentinel.
Boil barley and water in 2-quart saucepan 25 minutes or until tender.
Drain; set aside.
Heat butter in 4-quart saucepan. Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes. Add hot stock, bay leaf and Worcestershire sauce. Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. Simmer 15 minutes. Add parsley and salt and pepper. Remove bay leaf and serve.
Makes 6 to 8 servings.
John Poulos, executive chef, sent the recipe.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998