Sunday, April 2, 2017

Beef & barley

A tasty and hearty soup for a winter's evening.

Ingredients:

1 onion, finely chopped
1 1/2 to 2lb steak - cubed
1 cup pearl barley
1 pint beef stock
Dash of Worcestershire sauce
Generous squirt of tomato ketchup

Method:

Fry the onions in a large pan until soft.
Add the steak and fry until browned.
Add the stock and the barley, simmer for an hour or two.
Stir in the sauces.

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