| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups &, Stews |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Pearl barley |
| 1 1/2 |
lb |
Ground beef/or diced stew meat |
| 1 |
md |
8 oz onion chopped |
| 1 |
|
Clove garlic; minced |
| 4 |
|
Carrots |
| 3 |
|
Ribs celery; diced |
| 1 |
cn |
(28 oz) tomatoes |
| 3 |
cn |
(10 1/2 oz) beef consume |
| 2 |
c |
Water |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Parsley; minced |
|
|
Salt and pepper; to taste |
| 1 |
cn |
Tomato soup; optional |
|
|
Parmesan croutons for garnish |
INSTRUCTIONS
Brown beef onion and garlic in Dutch oven or heavy kettle until meat is no
longer pink. Add barley and remaining ingredients, except croutons. Cover
and cook simmering 1 1/2 to 2 hours. Serve with garnish of Toasted Parmesan
Croutons. and additional minced parsley. Makes 6-8 servings.
To Toast. Croutons: Drizzle croutons with melted butter or margarine and
toss with grated Parmesan cheese. Spread on baking sheet and toast in
400 degree F. oven until golden.
Recipe by: Wheat Life March 1996 Posted to TNT - Prodigy's Recipe Exchange
Newsletter by mreingarcia@juno.com (Marilyn Garcia) on Aug 12, 1997
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