Mexican Sliced Steak And Barley Soup Recipes

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SLOW-COOKED MEXICAN BEEF SOUP

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 6 servings (2 quarts).

Number Of Ingredients 13



Slow-Cooked Mexican Beef Soup image

Steps:

  • In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles, undrained
Optional: Sour cream and tortilla chips

SLICED STEAK AND MUSHROOM BARLEY SOUP

Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Swiss Chard Au Gratin French Bread Pizzas.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 20



Sliced Steak and Mushroom Barley Soup image

Steps:

  • Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth. Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.
  • Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)
  • Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.

Kosher salt
1 1/3 cups pearl barley
1/2 cup dried porcini mushrooms
1/4 cup EVOO, plus more for drizzling
6 portobello mushroom caps, gills scraped, halved and thinly sliced
2 tablespoons chopped fresh thyme
4 shallots, finely chopped
2 to 3 small stalks celery, finely chopped
1 carrot, finely chopped
Freshly ground pepper
1/2 cup dry sherry
4 cups beef stock
1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
1 pound flatiron steak
About 1 1/2 tablespoons Worcestershire sauce
1/2 cup fresh flat-leaf parsley, very finely chopped
6 heads garlic, tops trimmed off to expose all of the cloves
1 cup EVOO
3 tablespoons honey
Kosher salt and freshly ground pepper

MEXICAN SLICED STEAK AND BARLEY SOUP

Make and share this Mexican Sliced Steak and Barley Soup recipe from Food.com.

Provided by Pinay0618

Categories     Steak

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 22



Mexican Sliced Steak and Barley Soup image

Steps:

  • For the marinade and steak:.
  • Combine the cilantro, Worcestershire, garlic, chili peppers, lime juice, marjoram and onion in a bag. Sprinkle the steak with salt and pepper and add to the bag. Release air and seal the bag, then refrigerate. Marinate up to 2 hours.
  • To prepare, bring the steak to room temperature. Heat a grill pan to medium-high, shake off the excess marinade and cook the steak for a few minutes on each side. Thinly slice and set aside.
  • For the soup:.
  • Bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes. Drain and drizzle with a touch of oil. Store in a plastic container until the night you serve the soup.
  • In a soup pot, heat the 2 tablespoons olive oil, two turns of the pan, over medium-high heat. Add the garlic, celery, chili peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8-10 minutes. Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. Cool, cover and store for a make-ahead meal.
  • To serve, heat the soup to a low boil. Add the barley and heat through. Serve the soup in shallow bowls and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping.

Nutrition Facts : Calories 562.5, Fat 18, SaturatedFat 5, Cholesterol 73.7, Sodium 1705.5, Carbohydrate 68.6, Fiber 12.6, Sugar 15.1, Protein 35.6

1/4 cup fresh cilantro or 1/4 cup fresh parsley leaves, finely chopped
1/4 cup Worcestershire sauce
2 large garlic cloves, finely chopped
1 fresh chili peppers, such as Fresno or 1 jalapeno, seeded and finely chopped
1 lime, juiced
1 teaspoon dried marjoram or 1 teaspoon oregano
1/4 red onion, minced
1 lb skirt steak
kosher salt and coarse black pepper
salt
1 cup pearl barley
2 tablespoons extra virgin olive oil, plus extra for drizzling
4 garlic cloves, chopped
2 celery ribs, finely chopped
2 chili peppers, such as Fresno or 2 jalapenos, seeded and chopped
1 red onion, chopped
1 small bell pepper, finely chopped
fresh ground black pepper
4 cups beef stock
1 (32 ounce) can stewed tomatoes
1 handful fresh cilantro or 1 fresh parsley leaves, chopped
lime wedge, Worcestershire and hot sauce, to pass at table

HEARTY BEEF BARLEY SOUP

My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. -Barbara Beattie, Glen Allen, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 11



Hearty Beef Barley Soup image

Steps:

  • In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside., In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.

Nutrition Facts : Calories 306 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 748mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, divided
1 pound lean beef top sirloin steak, cut into 1/2-inch cubes
1 tablespoon canola oil
2 cups sliced fresh mushrooms
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 medium carrots, sliced
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 cup quick-cooking barley

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