| 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
jane.ghorbani@juno.com (Jane Ghorbani) on Mar 03, 1997.
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