Barley porridge with beef
Votes: 8
Time: 8 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 647, total fat 29 G., saturated fats 11 G., proteins 40 G., carbohydrates 57 G., fiber 12 G., cholesterol 96 mg, sodium 897 mg, sugar G.
Calories 647, total fat 29 G., saturated fats 11 G., proteins 40 G., carbohydrates 57 G., fiber 12 G., cholesterol 96 mg, sodium 897 mg, sugar G.
Pearl barley porridge with beef - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500-600 g of beef or veal pulp (front part, whole piece)
- 1 cup dry pearl barley
- 250 g of champignons, cut into four pieces
- 4 stalks celery, cut into large pieces diagonally
- 6 medium-sized carrots, cut into large pieces diagonally
- 2 medium-sized leeks, cut into half rings
- 1 sprig of thyme
- 4 cups lightly salted meat broth
- 1 tbsp soy sauce
- Salt and freshly ground pepper
- Horseradish, for serving (optional)
We recommend
Recipes with similar ingredients: beef, veal, pearl barley, champignon mushrooms, leeks, carrot, celery, soy sauce, horseradish, thyme
Cooking the dish according to the recipe:
- Combine the beef, pearl barley, mushrooms, celery, carrots, leeks, thyme, beef broth, and soy sauce in a heavy-bottomed saucepan. Add 1 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and simmer over low heat for 8 hours. Add hot water as needed.
- Remove the pan from the stove and skim off any excess fat. Transfer the beef to a cutting board and let cool slightly before cutting into small pieces. Thin the barley porridge with a small amount of hot water, if desired. Divide the barley porridge into portions and sprinkle it over the beef. Serve with horseradish.
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