Barley with meat a la pilaf
Total time 1 h. 30 m.
Preparation 15 m.
Preparation 15 m.
Easy
Number of servings
5
Ingredients
Beef fillet
500
g
Pearl barley
1
Cup
Onions
2
pc.
Carrot
1
pc.
Tomato paste
1
tbsp.
Garlic
1
pc.
Vegetable oil
to taste
Paprika powder
to taste
Zira (cumin)
to taste
Salt
to taste
Nutritional value
One serving (~ 210 g)
Proteins 25 g
Fats 13 g
Carbohydrates 45 g
Calorie content 399 kcal
Cooking steps
1
Cut the beef fillet into small pieces.
Peel the onion and cut into half rings.
Peel the carrots and cut into strips.
Cut the beef fillet into small pieces.Peel the onion and cut into half rings.
Peel the carrots and cut into strips.
2
Pour vegetable oil into the bottom of a cauldron or thick-bottomed pan, heat it and lay out the meat. Fry for 3-4 minutes and add onion.
Pour vegetable oil into the bottom of a cauldron or thick-bottomed pan, heat it and lay out the meat. Fry for 3-4 minutes and add onion.
3
Simmer the onion and meat for a couple of minutes.
Simmer the onion and meat for a couple of minutes.
4
Add carrots. Fry everything together until the carrots are soft.
Add carrots. Fry everything together until the carrots are soft.
5
Add spices, tomato paste and salt to taste. We peel the head of garlic from the outer husk and place it in the center of the pan.
Add spices, tomato paste and salt to taste. We peel the head of garlic from the outer husk and place it in the center of the pan.
6
Add hot water until it covers the meat. Close the lid and simmer for 30-40 minutes.
Add hot water until it covers the meat. Close the lid and simmer for 30-40 minutes.
7
We wash the pearl barley well, drain the water and place it in a hot frying pan, without oil. After the water has evaporated, fry for another 2-3 minutes until there is a slight nutty smell.
We wash the pearl barley well, drain the water and place it in a hot frying pan, without oil. After the water has evaporated, fry for another 2-3 minutes until there is a slight nutty smell.
8
We transfer the pearl barley to the meat and add hot water so that it covers the barley by about 1.5 cm. Cover with a lid, bring to a boil, reduce the heat and simmer for another 40-50 minutes, periodically checking the barley for readiness.
We transfer the pearl barley to the meat and add hot water so that it covers the barley by about 1.5 cm. Cover with a lid, bring to a boil, reduce the heat and simmer for another 40-50 minutes, periodically checking the barley for readiness.
9
After the time has passed, we take out the garlic; we won’t need it anymore, and mix the cereal with the meat.
After the time has passed, we take out the garlic; we won’t need it anymore, and mix the cereal with the meat.
10
Bon appetit!
Bon appetit!
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