How to cook delicious barley porridge with meat according to a step-by-step recipe with a photo

Pearl barley recipes

barley porridge with meat

2 hours

115 kcal

5 /5 (1 )

As a child, I could not stand porridge. Mom used all sorts of tricks to somehow stuff a spoonful of porridge into her mouth. But it's all useless. One day my parents took me and my brother to the country for a vacation. One sunny day, my grandmother was rummaging around in the kitchen, rattling dishes, conjuring near the stove. A divine smell wafted from this room, and when everyone gathered at the table, my brother and I ate our dishes to the last crumb. As it turned out later, we ate barley porridge. Yes, yes, porridge, which I could not stand. After that, my grandmother told me that barley used to be called pearls (from the word "pearl") because of its healing properties. As a result, barley porridge with meat has become my favorite dish.

Kitchen appliances and utensils

• frying pan;
• deep container;
• cutting board;
• grater;
• sharp knife;

• spadeweed;
• pot for baking;
• oven;
• paper towels (napkins).

Grocery list

• I usually buy several packs of pearl barley at the supermarket at once.

  Remember! The grains should have a golden brown hue and not have black blotches. I also pay attention to the fact that the cereals do not stick together in the package.

• If you prefer to buy barley by weight, then you need to check the cereal for smell. There should be a pleasant aroma of grains, without bitterness. Let me remind you that the shelf life of pearl barley is 12 months.
• For pearl barley, I prefer to use beef, because it is not as fatty as pork. But you can add any kind of meat. By the way, stew is also suitable.

Step by step recipe for barley porridge with meat

Preparation of ingredients

The second stage of preparation

1. Now it will smell like fried! This means that I will fry the meat. I immediately turn on the extractor. I take my favorite frying pan with high sides, pour vegetable oil into it and put it on the burner over a small fire.
   
   
   
2. To the sound of hot oil (as if firewood is crackling in the grill), I put the dried pieces of meat in a frying pan. I make medium heat and fry the meat for 5-7 minutes until golden brown.
   
   
3. The goal of "golden crust" has been achieved. Now I add chopped onion to the meat and mix.
   
   
4. Next, put the grated carrots into the pan. I mix again.
   
   
5. Now I cover the pan with a lid and fry all the contents for 5-7 minutes over medium heat.
   
   
6. My next step is adding the sauce. Since I don't have tomato juice, I use 1 tbsp. l. tomato paste and dilute it with 2 tbsp. l. water. If you have juice, then it is better to use it (40 ml). I pour the tomato sauce into the meat with vegetables, add salt, pepper and spices to taste.
   
   
7. Mix everything thoroughly and cover with a lid. I leave it on medium heat for 5 minutes.
   
   

   Sometimes I use a different technique to prepare the sauce: I add tomato paste to a glass, dilute it with water, add salt, pepper and spices there. Mix well with a spoon and pour into the pan.

The third stage of preparation

1. I take out my beautiful baking pot from the sideboard, wipe it from dust and pour everything from the pan into the pot.
   
   

   Did you know? For baking in the oven, you can use ceramic or cast iron pots, as well as pans made of heat-resistant glass and porcelain.

2. I only have one good frying pan, so I wash it immediately after the meat, wipe it down and put it on a small fire. I will now be engaged in a very unusual business, namely, roasting grains. The pan is already hot, so it's time to pour the barley.
   
   

   Remember! Barley must be fried in a clean, dry frying pan.

3. So, I fry the grains for 3-5 minutes until golden brown. With this technique, the porridge will be crumbly.
   
   
4. Well, it's time to connect my blanks. In the pot, where the meat with vegetables is already lying, I pour out the “golden” barley, add water (0.5 l).
   
   
   
5. And for a pleasant aroma, I pass the garlic through the press directly into the pot.
   
   

   Be sure to taste the yushka. If something is missing, then feel free to add salt, pepper or spices. I just do not have enough, so I add a little more salt and one bay leaf.

6. I mix all this porridge for the last time. I preheat the oven to 200 degrees. To the sound of fanfare, which at this moment sound in my head, I put the pot in the oven for 30 minutes.
7. So, the clock announced that the time was up. I lower the heat in the oven to 180 degrees and leave barley porridge with meat alone for an hour. And the dish is ready!
   
   

What to serve barley with

I really like to serve different pickles with barley porridge. Cucumbers, tomatoes, zucchini - this is my usual assortment. In the season of fresh vegetables, serve barley with sliced ​​\u200b\u200bcucumbers, tomatoes, peppers, etc. Also make vegetable salads.

2016-11-20T12:15:48.000Z

• To speed up the cooking process, use a quick cooker. It is sold in special bags in portions. And it no longer needs to be soaked and washed.
• Any meat is best cut into small pieces. so it cooks faster.
• Meat can be marinated. This technique will speed up the cooking process, and you will get more flavorful meat. Choose for yourself what marinade to make.
• I recommend using spices specifically for meat. They usually have a very pleasant spicy aroma.

Other cooking options

By the way, somehow I was looking for other options for preparing this porridge and found a recipe with a photo of barley with stew in the oven. The ingredients are the same as in my recipe, only instead of beef - stew.

So, I cut the onion into small pieces, and rub the carrots on a fine grater. I open a can of stew (0.45 l), remove the top layer of fat and melt it in a hot frying pan. When the liquid has evaporated, I pour the onion into the pan, fry it until golden brown, then add the carrot and also fry a little. The next step is to add the whole stew to the pan. I get large pieces of meat, so I separate them with a spatula into small pieces. So it will be tastier. And then everything is according to the recipe. Pay attention to the composition of the stew! Quality stew should contain: meat, onions, salt, spices and water. If you have it at home, then be sure to check it for smell.

If you don't have an oven or don't like to use it, then cook. This recipe details the steps for preparing a dish in a saucepan. And for, let's say, the lazy, there is an option to cook. Why for the lazy? Read about it in a step by step recipe.

For me, barley porridge with meat is a pleasant memory that warms my soul. It is interesting to know if you have recipes that are saturated with quivering feelings? Share them in the comments.