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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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A friend gave me this recipe using wheat, which I replaced with barley, notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day. Ingredients:
1/2 pound lean ground beef (90% lean) |
1 small onion, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
4 cups water |
1/3 cup medium pearl barley |
1/2 cup tomato sauce |
1-1/2 teaspoons beef bouillon granules |
1 teaspoon chili powder |
3/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender. Yield: 3 cups.
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