Paprika Spiced Beef, Pepper and Mushroom Barley Pilaf Recipe (With Vegan Option)
Prep time
Cook time
Total time
An easy and fast one-pot dish that is comfort food in the Spicie Foodie home. The taste of paprika permeates the steak, peppers, mushrooms and barley deliciously!
Recipe type: Dinner, Lunch
Cuisine: International, Fusion, European
Serves: 2-4
  • 1 cup or 200g uncooked pearl barley
  • ¾ lb or 340g lean steak or beef cut of choice
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • ½ cup or 115g button mushrooms (either fresh or canned, if canned rinsed)
  • 1 small yellow bell pepper, sliced lengthwise
  • 1 small red bell pepper, sliced lengthwise
  • 2 cups or 500 ml low salt & no MSG beef broth, more if needed
  • 1 tbsp olive oil
  • 1 tsp each of salt and black pepper, adjust to taste
  • 1.5 tbsp sweet or smoked paprika, more if desired
  • 1 or 2 dried red chiles, optional
  1. Pick through and rinse the barley. Place in a bowl and cover with water, set aside.
  2. Heat the olive oil in a large non-stick pot or pan. Saute the onions until soft then add steak and cook through. Add the mushrooms and cook for 3 minutes then add the garlic and bell pepper slices, cook a further 3 minutes. Add all of the spices and mix well. Drain the barley and add to the pan then pour in the beef broth. Cover and simmer until barley has fluffed up and softened. Make sure to stir now and then. If the liquid has been absorbed and the barley is still hard mix in a little bit more broth.
  3. Serve with your favorite green vegetable on the side for a complete meal.
**FOR VEGAN OPTION: Swap the beef broth for vegetable and beef for more mushrooms, or can also omit.
Recipe by Spicie Foodie ™ at