As we more and more began to get involved in the preparation of dishes of European, Chinese, Korean cuisine, each time we find new recipes and try to prepare them for dinner or for a festive dinner.
We must pay tribute to the fact that with the advent of new recipes, our tables began to look brighter and more presentable, more solemn.
On the shelves of supermarkets began to appear all new, hitherto unknown to us products, seasonings, spices. But still, sometimes we want to taste something of our own, so well known to us since childhood. With such dishes, pleasant memories, happy childhood and adolescence evoke, and more and more you begin to understand that there is nothing tastier than our domestic natural product.
And if in the past, perhaps, these dishes did not look bright and colorful, but as something more mundane, now, when we are already familiar with some secrets, we can turn on our culinary imagination and work wonders. Take, for example, barley with meat. Many of us remembered this dish from student canteens, when a plump cook put pearl barley porridge on the plate and watered it with meat sauce with slices of meat. And let's prepare this dishes in a new way, so that the drooling of all our households will begin to salivate.
Recipe 1: Barley with meat
- pork or beef - 600 g;
- carrot - 2 pcs .;
- Bulgarian red pepper - 1 pc .;
- celery - 50 g;
- green onion feathers and parsley;
- vegetable oil - 5 tbsp. l .;
- bay leaf, salt and pepper.
In the evening we fill in the required amount of pearl barley with water, and in the morning we pour out the water, wash the grits in several waters and put it in a saucepan. Fill with water and put on the stove. After boiling we will surely reduce the fire and torment for 1 hour.
We clean the celery root and carrot, grind them on a coarse grater. Dice onion and bell pepper. Wash the meat and cut it into cubes like goulash.
In Kazan we will heat up the vegetable oil and send the roast pieces of meat. Stirring them, fry them for 5-7 minutes, then send the sliced onions, peppers, carrots and celery root to the meat. We salt products, we mix and we cook 5 more minutes. Fill with water to the extent that it completely covers our products. After boiling, we also lower the fire and cook at a minimum heat of 35-45 minutes. In the event that you use beef meat, the cooking time will naturally increase to at least 1.5 hours. When your meat is already soft, about 10 minutes before readiness, add boiled pearl barley to the products, add peas, bay leaf and salt. Continue cooking for another 5-40 minutes, then be sure to remove the bay leaf, pepper the dish with ground black pepper and add the chopped greens. Barley meat is ready.
Recipe 2: Barley with meat and tomatoes
- meat pits - 2 kg;
- pearl barley - 800 g;
- tomatoes - 2 pieces;
- sunflower oil.
Transfer the washed meat stones to the pan, pour in water and cook until the meat is easily separated from the stones. You can do it in the evening, and during the night the broth will infuse well, and the meat will be soaked. In the broth can send a little celery, carrots, lower the whole onion and bay leaf. In principle, on this broth you can make a delicious rich soup the next day.
We rinse the pearl barley, fill it with cold water and set to cook. As soon as the water starts to boil, pour it into the grits, move it to a deep saucepan or thick-bottomed saucepan, pour in broth, salt and cook until ready.
We clean the onion and chop it finely. From the broth, select the meat, separate its bones and cut into cubes like goulash. Fry onion in vegetable oil, add meat to it. Season with spices, mix and cook everything together for 5 minutes. Ready to move the barley to the meat and mix. Scald the tomato with boiling water, remove the skin and cut it into cubes. Send to the barley, mix and continue to cook another 5-7 minutes. At the end add chopped greens, pepper and salt if necessary.
Recipe 3: Barley with minced meat
- Chicken fillet - 0.5 kg .;
- Barley - 1 cup;
- big carrot - 1 pc .;
- onions - 2 pcs .;
- pepper and salt; turmeric and zira, vegetable oil.
In the evening soak pearl barley, so that tomorrow the cooking process goes faster. In the morning, just drain yesterday's water, rinse the grits well and put it in a saucepan and cook. On medium heat, in about 40-50 minutes it should reach the consistency we need.
While the porridge will cook, finely chop the filet with a knife. Chicken meat is tender, not picky, so it's not even difficult to cope with it. If you want, you can skip the meat through a meat grinder, but somehow I like it better when it is cut finely. Add your favorite spices to the meat, but be sure to use turmeric and cumin.
Separately, chop the onion into small cubes, and rub the carrot on a terke or grind in a blender. Send to the stuffing and mix well. Pepper and salt.
Preheat butter in a pan and send our chicken and vegetable mince to it. Tender chicken fillet, so 10 minutes is enough for this process. Now we’ll send pearl barley to the mincemeat, mix it carefully, so that our minced meat is evenly distributed with the rump, and we cook the dish for another 5 minutes.
Now you need to pour some water into the pan 2 cm above our products. Increase the heat and bring to a boil. Immediately lower the fire, cover the pan with a lid and simmer the dish for another half hour. Remove the finished dish from the stove and give it another 10 minutes to stand under the lid. Right now you have already made a tender crumbly pearl barley with meat. Add the herbs to the dish, and can serve.
Barley with meat - secrets and tips from the best chefs
- To make your pearl barley porridge look more beautiful, add a little bit of turmeric at the end of cooking. The dish will get a yellowish shade and a pleasant aroma.
- In order to make barley porridge crumbly, we advise you to soak the cereal for 12 hours, then wash the cereal in several waters.