Barley porridge with stewed meat
Description
Most of us, especially the older generation, pearl barley is strongly associated with the Russian army. And though barley porridge not the only dish where it goes (remember at least pickleв soup), "barley porridge with meat" these are the canned food familiar to many of us. But here's the bad news: they are not on sale (at least not found for all these years), but sometimes you want it. My spouse thumbed her nose from this dish, and her face read only one question: "how do you eat it"? I like that.
Ingredients
Instructions
add 1.5 liters of water put on to cook. Cook without salt (cooked faster), under the lid, after boiling, reduce to low fire.
Until grits is boiled, clean up the two medium-size bulbs of onion, wash,
and finely chop.
Almost always (these are the cans I've seen) in the stew on top is a layer of fat. Someone throws it out, someone does not, and I always fry vegetables on it when cooking. So open the jar and spread it to warm up. The three-liter saucepan is ideal for cooking, but if you do not have it on the farm, a large frying pan with high sides and a lid. When the fat is completely melted, spread it to fry onions,
and in the meantime peel two medium carrots, wash,
cut into thin strips
and send to fry "in the company" to onion.
The remaining fat-free stew (in fact, no matter what type of meat, the technology does not change, and the taste of the resulting dish is also not very different),
put the vegetables, salt (a teaspoon without top), and add ground black pepper. Cover with a lid, reduce to a minimum the fire and extinguish it for five minutes.
Meanwhile, barley cooked until soft.
Spread it to the meat with vegetables, mix well.
You may need to add a glass of water, if it is completely absorbed into the porridge, and if the grits a little "floats", then it is not necessary. Simmer for another five ... seven minutes, giving cereal, meat and vegetables to exchange tastes and smells.
Garnish
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