2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper -- divided
1 pound sirloin steak -- trimmed
2 teaspoons canola oil
2 cups Portobello mushroom caps -- chopped in large chunks
2 can lowfat beef broth
2 carrots -- sliced
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 cup quick cooking barley

In a large ziplock bag, combine flour, salt and 1/8 tsp pepper. Add beef and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Remove meat and set aside.

In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder and thyme and remaining pepper, bring to a boil. Add barley and beef. Reduce heat; cover and simmer over low heat 20-25 minutes or until the meat, vegetables and barley are tender.

Misc Poster Notes: I switched out the button mushrooms and used portobellos, which I think gave it so much flavor.

Stacy's Notes - Made this August 2004 and we really liked it! I used a sirloin steak, which was pretty thick and about 1 1/4 pounds, and cut it into big chunks. I used a whole package of portabellini mushrooms, and everything else as directed. It was very tasty and filling. The barley soaked up some of the broth, so it wasn't very soupy. When I heated up the leftovers, it was not soupy at all, so I had to add more water. Really good, a keeper!