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Student's Ragout/Beef & Barley Soup Recipe

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This recipe for Student's Ragout/Beef & Barley Soup, by , is from The Hall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Zelma Johns/Donna Rafanello


1lb round steak cut in thin strips across the grain
lb lean bacon slices (fattier bacon, remove most of the fat)
2 to 3 carrots pealed & sliced
1 to 2 onions - sliced
4 to 6 potatoes pealed & sliced
1cup water

Place all ingredients into a heavy pan with a lid in the following order:
1) Bacon strips; 2) steak. Sprinkle with pepper.
3) carrots; 4) onions. Sprinkle with salt & pepper.
5) potatoes. Sprinkle with salt & pepper.
Add water. Cover and cook over low heat for 45 minutes.

Beef and Barley Soup
Donna Rafanello
1 lb. Boneless Beef chunks (cut small) 6 cups water, Beef stock, or Beef broth
2 cups diced celery 2 cups sliced fresh mushrooms
1 cup sliced carrots 1 cup chopped onions
1 tsp. salt tsp. pepper
1 clove garlic, minced 1 6 ounce can tomato paste cup Quick Barley Quakers

Trim fat from meat, cut meat into inch cubes. In Dutch oven combine meat, water (broth), celery, mushrooms, carrots, onion, salt, pepper, and garlic. Bring to boiling: reduce heat. Cover and simmer about 1 1 1/4 hours or until meat is tender. If necessary, skin fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done. Makes 8 servings. Can be frozen and served at later date. Heat at low temp. till warm.

Personal Notes:
Personal Notes:
This recipe is from Mavis Hall's mother. A generation of very special cooks!
Second recipe is from Donna Rafanello, she made it with love for her family. Hope you will all make it for yours!!




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