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What do you .... ?

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    What do you .... ?

    When you have left over flank steak, celery and carrots about to go bad, and a 4 cups of leftover “smoky gravy” from cooking a rib roast? Yep, you straight up make beef barley soup.
    • Dice up onion, celery, carrots in about equal parts
    • Sautee in a bit of olive oil until onion is translucent and celery is not quite crisp
    • Dice up leftover beef ... flank steak in this case
    • toss in with the onion/celery/carrot mirepoix and sautée until beef is browned
    • add a cup of cheap red wine and scrape all the brown bits off bottom of pan
    • Put all in a decent size stock pot
    • Add 4 cups beef stock and 4 cups water and leftover gravy
    • bring to a boil for 5 minutes
    • add 2 cups barley
    • Return to boil for 5 minutes
    • Reduce to simmer for 60 minutes

    Serve with grilled cheese sammiches :-)

    Click image for larger version  Name:	9FF4A750-172E-4C6B-9CA6-6A819A720F60.jpeg Views:	0 Size:	3.16 MB ID:	827392

    #2
    That is absolutely perfect. I cannot think of a better way to use those ingredients.

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      #3
      Man, that looks an sounds so dang dang good, Brother...save me a dish, an pass th bread an butter, or biscuits, please....
      Last edited by Mr. Bones; April 7, 2020, 09:47 AM.

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        #4
        Soup is always a good choice. It looks and sounds delicious.

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          #5
          Ah, the secret to great soup.....…. left over gravy

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          • ecowper
            ecowper commented
            Editing a comment
            absolutely and always the base for my soups ever since I discovered it

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