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


  1. 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.
  2. Remove the steak and onions from the pan and set aside. Add more oil to the pan and saute the mushrooms until tender.
  3. Add the condensed soup to the pan, add back in the steak and onions and simmer over low heat till combined.
  4. Add the sour cream and transfer the mixture to a chaffing dish or crockpot to keep warm.
  5. Serve with sliced baguette, chips, crackers, or veggies and enjoy!