MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mongolian Beef & Barley Soup
 Categories: Beef, Soups
      Yield: 4 Servings
 
      4 lb Beef marrow bones
      1 lb Chuck steak; cubed
      3 oz Pearl barley
     10 md Beef bouillon cubes
  1 1/2 ts Sugar
    1/4 ts Coarse black pepper
      3 oz Potato flakes
     12 c  Water
           Salt and pepper; to taste
 
  Wash barley and soak overnight.
  
  Using a heavy gauge pot with lid, put bones, chuck and barley into
  the 12 cups of water and bring to a boil. Cover, leaving a slight
  vent for steam. Lower to simmer, and continue cooking for 90 minutes.
  Remove bones, but return marrow. Add bouillon cubes, sugar, coarse
  black pepper, and salt to taste. Stir in potato flakes. Simmer for 3
  minutes. Serve piping hot with freshly baked bread.
  
  Recipe by Delores E. Rowe
 
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