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Add a photoServings: 4
Ingredients
- 1 lb Beef shank meat
- 1/2 lb Beef kidney
- 184 gm Quick-cooking barley
- 4 x Beef bouillon cubes, (4 to 6)
- 3Â 1/2 pt Water
- Â Â Salt and pepper to taste
Directions
- Put all ingredients in a pot.
- Bring to a rolling boil on high heat.
- Turn heat to low, simmer for 2 hrs.
- Cold, blenderize till smooth.
- Reheat and serve.
- NOTES : Hough is the Scots word for beef shank. The use of variety meats such as kidney is common in Scottish cooking, as, being a poor country, nothing went to waste. In fact, variety meats are much higher in protein and other nutritional substances than ordinary meat and therefore not only tasty but also economical. Again, this is a dish of spartan simplicity, yet the taste is rich and filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 748g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 22 | 10% |
| Total Fat 2.53g | 3% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.05g | |
| Cholesterol 196mg | 65% |
| Sodium 890mg | 37% |
| Potassium 383mg | 11% |
| Total Carbs 35.99g | 10% |
| Dietary Fiber 7.2g | 24% |
| Sugars 0.37g | 0% |
| Protein 15.58g | 25% |
