As each Sunday night rolls around and the daunting thoughts of Monday start to creep in, I like to lighten my mood with an evening of pampering. And by that I mean, after a good dinner I shower, (I promise I do this more than once a week) wash my hair, (this may or may not occur more than once a week) exfoliate, wear a clay facial mask and give myself a quick homespun mani/pedi. It’s blissfully rejuvenating and presses my reset button for the week to come.
Tonight’s dinner could act as the prequel to my pamper session, as it contains the word “beef” in it. Not that I’m an avid red meat eater, but let’s face it, a good steak is a luxury.
Roasted Beef, Mushroom and Barley Soup
What it took for 2:
* 1 sirloin steak, cut into 1 inch pieces
* 2 shallots, coarsely chopped
* 1 container of baby bella mushrooms, stems trimmed and caps halved
* 1/2 cup of quick cooking barley
* 4 cups of organic chicken or beef broth
* 1/4 cup red wine
* sprinkle of fresh thyme
* tiny bit of fresh chopped parsley
* kosher salt and freshly ground pepper
On a roasting pan, place the beef, mushrooms and shallots in a single layer. Drizzle with extra virgin olive oil (evoo) and sprinkle with salt, pepper and fresh thyme. Roast at 425 for 20 minutes. Then toss the roasted pieces of heaven into a medium pot and cover with the broth and wine. Add the barley and let simmer for about 10 to 12 minutes. Season to taste. Top with the fresh parsley and parmesan shavings, sing praises and sleep like a baby.
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