Katiecooks
New member
Ingredients:
1 lb. bonless sirloin steak
1/4 C all-purpose flour
1 Tbls. dried basil, crushed
1 Tbls. vegetable oil
1 C quick-cooking barley
1 14.5 oz can diced tomatoes with basil, garlic and oregano
1 C packaged peeled fresh baby carrots bias sliced
1 C low sodium beef broth
Small, fresh basil leaves (optional)
Directions:
Cut steak into 1/2-inch pieces. In shallow dish combine flour, basil, 1/2 tsp. salt and 1 tsp. black pepper and meat and toss to coat.
In 4 to 5-quart Dutch Oven heat oil over medium-high heat. Add meat; cook until browned on all sides. Stir in any remaining flour mixture. Stir in barley, tomatoes, (do not drain), carrots, beef broth and 3 C water. Bring to a boil; reduce heat, cover and simmer 10 minutes.
Ladle into bowls and top with fresh basil if desired. Serve immediately.
1 lb. bonless sirloin steak
1/4 C all-purpose flour
1 Tbls. dried basil, crushed
1 Tbls. vegetable oil
1 C quick-cooking barley
1 14.5 oz can diced tomatoes with basil, garlic and oregano
1 C packaged peeled fresh baby carrots bias sliced
1 C low sodium beef broth
Small, fresh basil leaves (optional)
Directions:
Cut steak into 1/2-inch pieces. In shallow dish combine flour, basil, 1/2 tsp. salt and 1 tsp. black pepper and meat and toss to coat.
In 4 to 5-quart Dutch Oven heat oil over medium-high heat. Add meat; cook until browned on all sides. Stir in any remaining flour mixture. Stir in barley, tomatoes, (do not drain), carrots, beef broth and 3 C water. Bring to a boil; reduce heat, cover and simmer 10 minutes.
Ladle into bowls and top with fresh basil if desired. Serve immediately.