Beef with Sherried Mushroom Sauce

Name: Beef with Sherried Mushroom Sauce
Yield: serves 2
Ingredients: Olive oil spray; 1/2 medium onion, thinly sliced; 1/3 cup sherry; 1/3 cup broth (preferably beef); 1/3 cup milk or milk substitute (soy, rice, or almond milk); 1/2 teaspoon freshly ground black pepper; 1/4 cup hulled barley; 1/2 to 3/4 pound beef tenderloin or beef tips; 6 ounces mushrooms, sliced (about 2 cups); 1/2 acorn or butternut squash, cubed (about 2 cups); 1/2 head broccoli, cut into florets, or about 2 cups frozen

December 9, 2011

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 notes

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