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For the Soup:

  • beef stew meat, cut into 3/4 inch cubes 1 kg
  • Onion, cubes 200 g
  • Mushroom, Canned Quartered 200 g
  • Salt 10 g
  • All-spice, powder 5 g
  • Hot Water 2 l
  • Pearl Barley 200 g
  • Carrots, grated 200 g
  • Parsley, roughly chopped 50 g
  • Oil 40 ml

Garnish:

  • Parsley 50 g
  1. For the Soup:

    • Preheat Oven at 200°C, Mix beef cubes, onion & mushroom, season with salt, pepper & oil, roast in oven for 30 minutes.
    • In a sauce pan, bring water to boil, add Knorr Demi Glace Powder, pearl barley.
    • Remove roasted meat mix from oven and to the sauce pan together with the juice from the pan.
    • Bring to a simmer until barley is well cooked, adjust seasoning if needed.
  2. Garnish:

    • Garnish with some fresh parsley leaves.
  3. Presentation:

    • Serve hot, in hot soup bowl.