Organic Purple Barley and Beef Dip

Organic Purple Barley and Beef Dip



  • 2 cups 1000 Springs Mill purple barley (cooked according to package instructions)
  • 1 cup finely chopped steak
  • 1 cup finely diced mushrooms
  • 1 10 oz can of cream of chicken or mushroom soup
  • 1/4 cup finely diced onion
  • 1 cup soup cream



  • Place a small amount of oil in a pan and combine the diced steak and onions together. Cook until the meat is cooked through and the onions are translucent.
  • Remove the steak and onions from the pan and set aside. Add more oil to the pan and saute the mushrooms until tender.
  • Add the condensed soup to the pan, add back in the steak and onions and simmer over low heat till combined.
  • Add the sour cream and transfer the mixture to a chaffing dish or crockpot to keep warm.
  • Serve with sliced baguette, chips, crackers, or veggies and enjoy!