Description
"In the days of doubt, in the days of painful reflection" of what else to cook, I decided to use the old simple recipe of barley porridge and not regret it. Porridge is also very tasty. Dear cooks, welcome aboard!
Ingredients
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Pearl barley
1 cup
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Beef
700 g
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Water
-
Salt
-
Onion
1 piece
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Carrots
1 piece
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Bay leaf
1 piece
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Allspice
4 piece
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Sunflower oil
2 Tbsp
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Black pepper
Cooking
The night before rinse the barley and cover with cold water. It is faster to cook before cooking I drained the water in which she stood the night, pour boiling water for two minutes, and then wash with cold water. Then again pour hot water, add some salt and cook until tender, this takes about 30 minutes.
While cooking barley, meat cut into pieces.
Onion chopped, carrots grate on a coarse grater.
In a saucepan with a thick discharge, heat the oil, fry onions, add meat, stir and fry a little.
Add the carrots, stir, season with salt and pepper, cover and simmer meat on low heat. The meat will release the juice and braised in its own juice. Periodically it needs to be stirred and, if necessary, add water so it doesn't stick.
When the meat is ready, add the barley, water. Of course, the barley can be cooked along with the meat, but I cook so differently from me it is barley digested, the meat is too mushy, and the density of the cereal so it is easier to adjust.
Add Bay leaf, allspice, little dosolit to taste and simmer for another 10 minutes. Then the Bay leaf and the pepper to remove.
Delicious, fragrant and useful porridge is ready! Bon appetit!
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