| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Moroccan | 1 | Servings | |
INGREDIENTS
| Vegetable oil spray | ||
| 12 | oz | Lean boneless beef round steak, all visible fat removed |
| 2 | cn | (14-ounce) diced tomatoes |
| 1 1/2 | c | Water |
| 1 | sm | Onion, sliced and separated into rings |
| 1/2 | c | Pearl barley |
| 1 | ts | Sugar |
| 1 | ts | Ground cumin |
| 1 | ts | Ground ginger |
| 1 | ts | Minced garlic |
| 1/2 | ts | Ground turmeric |
| 1/2 | ts | Paprika |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1 | pk | (10-ounce) frozen no-salt-added mixed vegetables |
INSTRUCTIONS
*Crockery cooker method follows. Spray a Dutch oven with vegetable oil. Set aside. Cut meat into bite-size pieces. Place Dutch oven over medium-high heat. Add meat to hot Dutch oven and brown about 5 minutes, stirring frequently. Drain fat. Stir in remaining ingredients except frozen vegetables. Bring to a boil over high heat. Reduce heat, cover, and simmer 1 hour. Stir in frozen vegetables. Cover and simmer 30 minutes more or until meat, barley, and vegetables are tender and liquid is absorbed. Stir before serving. *Crockery Cooker Method Cut meat into bite-size pieces. (Do not brown.) Place meat and all remaining ingredients except frozen vegetables in a 3-1/2 or 4 quart electric crockery cooker. Cover and cook on high heat setting for 4 to 5 hours or on low heat setting for 8 to 10 hours or until meat is fully cooked and tender. Stir in frozen vegetables and cook 30 minutes more or until vegetables are tender. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (Jane Ghorbani) on Mar 03, 1997.
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