Beef with Sherried Mushroom Sauce
Barley is a comfort food in my book. Hulled barley is a whole grain and offers all of the health benefits of other whole grains, including cholesterol-lowering qualities and fiber. Use a variety of mushrooms for a deeper, earthier flavor. This recipe tastes great with turkey, too! I cut and seed winter squash, but often I don’t peel it as the peel comes off very easily after it is cooked. You can also make this dish with yellow summer squash.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the onion in the pot.
Step 4
In a small bowl, whisk together the sherry, broth, milk, and pepper.
Step 5
Pour the barley into the pot and add about half of the sherry mixture. Stir to make an even layer of the grains.
Step 6
Add the meat, distribute the mushrooms on top, and pour the rest of the sherry mixture over the meat.
Step 7
Layer the squash over the meat, then fill the pot with the broccoli.
Step 8
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 616
Step 10
Protein: 25g
Step 11
Carbohydrates: 32g
Step 12
Fat: 2g
Step 13
Cholesterol: 54mg
Step 14
Sodium: 114mg
Step 15
Fiber: 127g
