1 lb round steak
4 cups beef stock
1 cup water
1/2 cup pearled barley
Sprig of thyme
Salt & pepper
3 Tbsp Extra Virgin Olive Oil
1 pound mixed mushrooms, remove stems & thinly slice
1 shallot, finely chopped
2 Tbsp Flat leaf parsely, chopped

Cube the steak; heat oil in large saucepan and brown the meat.
Add shallots and mushrooms to the meat, season with salt and paper and cook on high until brown, about 9 minutes.
Pour in stock, water, barley, thyme, and season with salt and pepper and bring to a boil.
Cover and cook over low heat until the barley and meat are tender.
Remove thyme and add parsley.
Serve with grated Parmigiano-Reggiano and a dollop of sour cream on top.

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