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Barley with stewed meat. Video recipe
Even those who have never been in military service have heard about this army dish – barley porridge with stewed meat. Judging by the reviews of the former military, this masterpiece of army cooking does not cause them pleasant emotions, the sticky substance with meat fibers, although it gave a feeling of satiety, could not be called tasty and appetizing. Meanwhile, army pearl barley porridge with meat is a favorite dish of Peter I.
What products do you need
How tasty an army dish turns out depends on the quality of the stew. When buying it in a store, give preference to canned meat of the highest grade, made according to food GOST. This must be indicated on the bank. In this case, you will have the hope that in the jar you will find pieces of meat, and not just cartilage and veins or an incomprehensible jelly-like substance.
To cook barley with stewed meat, you will need: – 1 can of pork or beef stew; – 1 glass of pearl barley; – 1 onion; – 1 carrot; – 2-3 cloves of garlic;
– ground black pepper; – salt to taste.
How to cook barley porridge with stew
Pour the pearl barley into a metal sieve and rinse well under cold running water. Drain the water and place the pearl barley in a dry preheated pan. While stirring, dry and fry it until golden brown, after such processing, the barley will not release gluten during cooking, and the porridge will turn out to be crumbly.
So that the porridge does not boil over, the washed grain can be pre-soaked in warm water for 5-6 hours and left at room temperature, covering the plate with a lid
Transfer the cereal to a cauldron or a thick-walled saucepan, pour 2,5 cups of cold water, place on the stove, bring to a boil, then reduce heat to low and leave to simmer for 20 minutes.
Open the stew. Use a spoon to gently remove the fat, melt it in a frying pan. When it warms up and the liquid that has got into it evaporates, put finely chopped onion in the pan and fry it until golden brown. Put the grated carrots in a frying pan, and also lightly fry. Add the stew and finely chopped garlic. Meat from a can, if the pieces are too large, you can pre-cut.
Pepper the contents of the pan and, if you like, put some spicy dry herbs in it – basil, marjoram, oregano, which will add flavor even to such meat that has been cooked for a long time. Simmer everything over medium heat, stirring occasionally, until at least half of the meat juice has evaporated.
Put the mass in a saucepan where the pearl barley is cooked. Mix everything, cover and simmer over low heat for another 20 minutes. Try the porridge with salt, add salt if necessary. Stir the porridge, remove the pot from the stove. To make the porridge tasty, it needs to be infused a little more, so cover the pan with a lid and leave for 30 minutes.