Notes: Karl Ratzschs Restaurant, 320 E. Mason St., Milwaukee, WI. Milwaukee Journal Sentinel. Boil barley and water in 2-quart saucepan 25 minutes or until tender. Drain; set aside. Heat butter in 4-quart saucepan. Add celery, onion, carrot, parsnip, cabbage, corn, rutabaga, turnip, green beans and garlic and saute slowly 5 minutes. Add hot stock, bay leaf and Worcestershire sauce. Simmer slowly 30 minutes, then add drained barley, chopped tomatoes and cooked steak. Simmer 15 minutes. Add parsley and salt and pepper. Remove bay leaf and serve. Makes 6 to 8 servings. John Poulos, executive chef, sent the recipe. Posted to recipelu-digest by firstname.lastname@example.org (Nadia I Canty) on Mar 25, 1998
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|Serving Size: 1 Serving (3286g)|
|Recipe Makes: 1|
|Calories from Fat: 291 (20%)|
|Amt Per Serving||% DV|
|Total Fat 32.4g||43 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 61mg||19 %|
|Sodium 3886mg||134 %|
|Potassium 5516.2mg||145 %|
|Total Carbohydrate 244.8g||72 %|
|Dietary Fiber 41.6g||166 %|
|Sugars, other 203.2g|
|Protein 63g||90 %|
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Calories per serving: 1459
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