The benefits of barley have long been proven by scientists. This cereal is rich in vitamins and amino acids. But ordinary people underestimate the usefulness and taste of barley, in addition, porridge will add some variety to breakfasts or dinners.
Ingredients:
- Pearl barley - 450-500 g;
- Onions - 2 pcs;
- Beef pulp - 300 g;
- Carrots - 1 pc;
- Tomato paste or fresh tomato - for dressing;
- Salt, bay leaves.
Preparation:
- Pearl barley must be soaked in water and left overnight, then drain and pour fresh water. Cook porridge from the soaked cereal, pre-salting. Barley is cooked for a long time over low heat with a low boil, you need to constantly add a little water if it boils away.
- Rinse the meat and chop into small pieces. Peel the onions and cut them into small cubes. Rinse the carrots from dirt and grate on a coarse grater. Pour vegetable oil into a roasting pan and fry the onions in it until light golden brown. Then add carrots to the onion and mix.
- When the carrots give color, add pieces of meat to the vegetables and pour half a glass of water. Simmer the meat until tender, and when it becomes soft, open the lid and let the liquid evaporate. Then add a little oil and brown the meat a little.
- Add chopped tomato or tomato paste to the fried meat and stir. Fry for a couple of minutes, then add water and put pearl barley porridge to the meat. Mix porridge with meat and simmer over very low heat for another 15 minutes.
- At the end of languishing, add bay leaf to the porridge, literally for 2-3 minutes, then pull out the lavrushka.
- Serve the porridge in portioned plates hot, sprinkled with dill or parsley.
