How to make it

  • Melt the butter in a large skillet or stockpot on medium heat. Brown the beef in the butter.
  • Cook the shallots or onions until softened, making sure they soak up plenty of juice from the meat.
  • Reduce the heat slightly and add the soup and water to the skillet, stirring to smooth.
  • Add barley and all spices.
  • Cover and simmer at least ten minutes -- more time will soften cheaper cuts of meat and intensify the flavor.
  • Remove from heat, stir in sour cream or yogurt, let stand five minutes. It's best served over egg noodles, but you could also serve it over just about anything else.

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