Tenderloin Beef Barley
- Number of Servings: 6
Ingredients
• 1 tbsp olive oil• 1 onion, chopped• 2 garlic cloves, minced• 227 g pkg cremini mushrooms, quartered• 796 mL can diced tomatoes, drained• 1/2 cup pearl barley• 2 bay leaves• 2 tsp dried oregano leaves• 900 mL carton no-salt beef broth• 300 g beef tenderloin grilling steak, cut into small cubes• 1/2 tsp salt
• Heat a large pot over medium-high. Add oil, then onion and garlic. Cook until onion starts to soften, about 2 min.
• Add mushrooms, tomatoes, barley, bay leaves and oregano. Cook until mushrooms are soft, about 3 min. Add broth, beef and salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until barley is tender, 25 to 35 min. Remove and discard bay leaves before serving.
Serving Size: 8
• Add mushrooms, tomatoes, barley, bay leaves and oregano. Cook until mushrooms are soft, about 3 min. Add broth, beef and salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until barley is tender, 25 to 35 min. Remove and discard bay leaves before serving.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 321.8
- Total Fat: 16.5 g
- Cholesterol: 41.8 mg
- Sodium: 318.0 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 7.0 g
- Protein: 19.3 g
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