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Beef and Barley with Carrots and Mushrooms
Thinly sliced top round steak meets a rich barley and mushroom pilaf in this hearty dinner bowl. Earthy dried porcini and fresh white mushrooms build a deep, savory base, while carrots and onions add subtle sweetness. Slicing the lean beef thinly across the grain keeps it tender as it sears quickly in a hot skillet. The pearl barley simmers in chicken broth and the reserved mushroom soaking liquid, absorbing all those rich flavors. It is a comforting, protein-packed meal perfect for a cozy weeknight.
Ingredients
- 3 cups boiling water
- 1 (½-ounce) package dried porcini mushrooms
- 1 pound beef top round steak, ¾ inch thick
- 1 teaspoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 (8-ounce) package sliced white mushrooms
- 2 medium carrots, peeled, cut lengthwise in half, then crosswise into ¼-inch-thick slices
- 1 medium onion, finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 1½ cups pearl barley
- 1 (14½-ounce) can low-sodium chicken broth
- ½ cup loosely packed fresh parsley leaves
- 1. Into medium bowl, pour boiling water over porcini; let stand 10 minutes.
Instructions
- 1Cut the steak lengthwise in half. Hold your knife at a slanted angle, almost parallel to the cutting board, and slice each half crosswise into very thin strips about an eighth of an inch thick.
- 2Heat the olive oil in a large, deep skillet over medium-high heat until it is very hot.
- 3Place half of the sliced steak into the skillet and cook for about two minutes, stirring constantly until the meat loses its pink color. Move the cooked beef to a medium bowl and repeat this process with the rest of the steak.
- 4Toss the cooked steak with the soy sauce and set the bowl aside.
- 5Place the sliced white mushrooms, carrots, chopped onion, salt, black pepper, and dried thyme into the same skillet. Cook over medium-high heat for about ten minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.
- 6Use a slotted spoon to lift the soaked dried porcini mushrooms out of their hot water, making sure to save the liquid. Rinse the porcini well to wash away any grit, then chop them coarsely.
- 7Pour the reserved mushroom soaking liquid through a sieve lined with a paper towel into a bowl and set it aside.
- 8Stir the pearl barley, chicken broth, chopped porcini, and the strained mushroom liquid into the skillet with the vegetables. Bring the entire mixture to a boil over medium-high heat.
- 9Lower the heat to medium-low, cover the skillet, and let it simmer for 35 to 40 minutes. Stir occasionally until the barley and vegetables are tender and most of the liquid has cooked away.
- 10Mix the reserved steak and fresh parsley into the skillet, heating everything together for a minute or two until warm.