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Recipes I've Shared:
I nice light gravy that adds very few callories to your meal but adds a lot of flavor to many entres such as: mashed potatoes, fresh steamed asparagras, egg noodles, rice, salsbury steak, swiss steak, and of course Egg Foo Yong.
The rice mixture in this recipe is from my Pork Fried Rice recipe, please see that recipe before you continue.
using this mix you can also make egg foo yong which is a nice appompanyment for the fried rice. I serve the two of them with a fresh green vegetable such as asparagras and a beef gravy to go over the egg foo yong.
cut the beef into bite sized pieces, removing as much fat as possible. Cover well with water simmer on a low heat until very tender. You need not add a lot of salt to this but some is advisable. while this simmers add six bullion cubes to eight cups of water and bring to a boil. To this broth add one and a half cups of pearl barley, reduce heat and simmer for about 45 minutes. When the beef in the other pan is tender add the mushroom and the onion and continue too simmer gently until they are tender, about 20 minutes. With a slotted spoon and leaving the cooking broth out add the barley to the pot of meat, mushrooms and onions and allow to simmer together until you are ready to serve dinner. A very hearty and filling soup. I feed the remaining broth from the barley to my dogs over their food, they love it and it is good for them too.