Comfort food for sure... Earthy flavors and textures that will delight!
- 1 lb beef or venison - bite size cubes
- 1 tbsp Montreal Steak Seasoning
- 1 cup pearl barley
- 1 large yellow onion - cut up
- 6 baby portobello mushrooms - sliced
- 2 cups broccoli florets cut into small florets
- salt to taste
- canola oil
Start off by thoroughly rinsing the barley and then cooking it according to package instructions - this usually takes about 45 minutes on a low boil. While the barley is cooking we'll get everything else ready.
Next cut up the meat into bite size pieces and toss with the Montreal Steak Seasoning
Cut up the onion, mushrooms and broccoli florets and heat some canola oil in a non-stick dutch oven. Have everything ready and start when the barley is just about done as the actual cook is a pretty quick process.
Sautee the onions first. As their edges just start to brown, add the mushrooms.
Once the mushrooms are tender (~1 min) add the broccoli and sautee til cooked but still crunchy (~1 min).
Scoop out mixture and set aside, covered.
Add a splash of oil to the dutch oven and sear the meat with a high flame and a continuous toss.
DO NOT OVERCOOK!
Even though the pieces are bite size you want to shoot for a medium rare.
Finally add the onion, mushroom & broccoli mix and toss over low heat.
Once blended add the cooked barley and carefully mix it all together. ENJOY!
Serves 3 - 4
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