Barley with Meat and Vegetables
by Editorial Staff
Well, there are times when you want pearl barley porridge. I always cook barley with meat in this way – delicious and satisfying.
Servings: 4
Ingredients
- Beef tenderloin (cut into 1.5 cm pieces) – 400 g
- Carrots (thinly sliced) – 1 1/2 cups
- Celery stalk (thinly sliced) – 1 1/2 cups
- Onions (finely chopped) – 2/3 cup
- Fresh champignons (sliced) – 230 g
- Beef broth – 4 cups
- Bay leaf – 1 pc.
- Pearl barley – 2/3 cup
- Salt – 1/2 teaspoon.
- Ground black pepper – 1/2 teaspoon.
- Vegetable oil
How to cook barley with meat and vegetables:
Directions
- Heat a large cast-iron pot (cauldron) over medium-high heat. Brush lightly with vegetable oil. Place the pieces of meat in an oiled pot and cook, stirring occasionally, for about 4 minutes, until brown. Transfer the grilled meat to a plate and set aside.
- Pour carrots, celery, onions, and mushrooms into a cauldron, cook, stirring, for about 6 minutes, until the liquid has completely evaporated.
- Put fried meat and bay leaf in a saucepan with vegetables, pour over everything with broth. Bring the contents of the saucepan to a boil over medium-high heat, then cover, reduce heat and simmer for about 1 1/2 hours, stirring occasionally.
- Then add the barley to the pan, close the lid again and cook the barley with meat until the cereal is soft, about 30 minutes. Season with salt and pepper, remove the bay leaf, and serve the barley with meat on the table.
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