Description
It is no secret that barley is associated with the service in the army. Now let's try to make this mess, but with small additions. Very satisfying and surprisingly delicious!
Ingredients
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Pearl barley
1 cup
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Stew
1 can
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Tomato paste
1 Tbsp
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Garlic
1 tooth
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Spices
Cooking
Measure out a glass of barley TM Mistral, a good wash. Pour into a saucepan with plenty of boiling water, add salt and cook until tender, about 30 minutes.
Onion peel, finely chop and fry until Golden brown.
Open a tin of corned beef (I have beef) cut into big pieces and add to the pan with the fried onion. The taste of the porridge depends on the quality of the stew, so it is better to take the more expensive canned food, ideally a home)))
Finished barley to discard in a colander, to wait when all the liquid is removed and sent to the pan with the meat. Stir, cover for a few minutes.
Add the tomato paste, grated garlic and mix well. I could not resist and added a pinch of Italian herbs. Cover, remove from heat and let stand for 5-7 minutes.
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