Best Metric Jesters Beef Barley And Onions Recipes

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BEEF, BARLEY AND PICKLE SOUP (RASSOLNIK)



Beef, Barley and Pickle Soup (Rassolnik) image

Rassolnik is a strange and classic soup made with barley, beef, pow-taters, carrots, and... pickles? You mean cucumbers, right? Nope, pickles as in dill pickles in a jar. That's right! It's hearty and the beef is tender and satisfying. It's strangely good with the pickles. Did you know Rassolnik has existed for more than 500 years? This pickle soup is definitely a comfort food to many Russians.

Provided by JackieOhNo

Categories     Grains

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

12 cups water
1 lb lean beef, cut into bite-sized pieces
1/4 cup barley, rinsed
1/2 tablespoon salt, more to taste
3 medium potatoes, diced
1 carrot, thinly sliced into rings
6 baby pickles (about 1 1/2 cups diced)
4 tablespoons olive oil
1 carrot, grated
1 onion, finely diced
2 celery ribs, finel sliced
1 tablespoon tomato paste or 1 tablespoon ketchup
2 tablespoons dill, but very nice (optional)
2 bay leaves
1/2 teaspoon fresh ground black pepper
sour cream, and extra dill to serve

Steps:

  • In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min). Skim off any impurities that rise to the top to keep your soup clear.
  • Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix "zazharka" in step.
  • Mirepoix/Zazharka: Add 3 Tbsp olive oil to a large skillet and sauté onion (2 min), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 min). Stir 1 Tbsp tomato paste or ketchup into the pan and add this mixture to the soup pot.
  • Toss in 2 bay leaves, 1/2 tsp black pepper, 2 Tbsp dill and more salt to taste. Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork.
  • Some people eat it with a dollop of sour cream,.

Nutrition Facts : Calories 176.6, Fat 9.1, SaturatedFat 2.6, Cholesterol 26.5, Sodium 639.8, Carbohydrate 15.3, Fiber 2.8, Sugar 2, Protein 9.3

BEEF, BARLEY, AND BEAN SOUP



Beef, Barley, and Bean Soup image

Found in response to an online request, this recipe sounds like something I want to try... so am posting it so I can find it!

Provided by Impera_Magna

Categories     Vegetable

Time 12h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2-2 cups dried pink beans or 1 1/2-2 cups some of the heirloom dried beans, rinsed and soaked overnight, then rinsed again
3 tablespoons olive oil
2 lbs beef stew meat or 2 lbs short rib of beef
1 large onion, chopped
2 stalks celery, sliced thinly
4 carrots, sliced thinly
2 bay leaves
2 garlic cloves, minced
2 tablespoons salt
3/4 cup pearl barley
1 tablespoon paprika
1 tablespoon parsley flakes (or 3 T chopped fresh parsley)
1 teaspoon dill weed or 2 sprigs fresh dill
black pepper, to taste
tomato paste

Steps:

  • Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
  • Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
  • This can be eaten after 4 or 5 hours, but it improves with longer cooking.

BARLEY BEEF SKILLET



Barley Beef Skillet image

Even my 3-year-old loves this family-favorite beef barley skillet. It's very filling, inexpensive and full of veggies. It's also really good spiced up with chili powder, cayenne or a dash of Tabasco. -Kit Tunstall, Boise, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1 cup water
2 small carrots, chopped
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 cup medium pearl barley
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomato sauce and water; bring to a boil. Stir in the remaining ingredients. Reduce heat; cover and simmer until barley is tender, about 20-25 minutes.

Nutrition Facts : Calories 400 calories, Fat 10g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 682mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 10g fiber), Protein 30g protein.

BEEF, BARLEY AND DRIED MUSHROOM SOUP



Beef, Barley and Dried Mushroom Soup image

Make and share this Beef, Barley and Dried Mushroom Soup recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 red onion, diced
1/2 cup diced celery
1/2 cup diced carrot
3 cloves garlic, minced
1/4 cup dried funghi porcini, stems discarded
1/4 cup dried shiitake mushroom, stems discarded
1 lb beef, cubed
1 lb ground beef or 1 lb ground turkey
1 teaspoon salt
1 teaspoon pepper
1 chipotle chile in adobo, diced
6 cups water, if possible bottled or filtered
2 tablespoons Worcestershire sauce
1 tablespoon beef base
3 ounces tomato paste
1 teaspoon dried oregano
1 fresh bay leaf
1/2 cup barley

Steps:

  • Soak mushrooms in hot water to cover set aside.
  • In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
  • Season beef cubes generously with salt and pepper then add to onion mixture to brown.
  • Remove mushrooms and rough cut reserve the strained liquid.
  • Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
  • Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
  • Bring to a boil and simmer for 30 minutes.
  • Add barley and simmer an hour.
  • Taste and season with salt and pepper if needed.

BARLEY MOROCCO



Barley Morocco image

This colorful combination of vegetables, garbanzo beans and steamed barley is sure to please. Serve with warm pita bread and melon wedges sprinkled with chopped fresh mint.

Provided by Steve P.

Categories     Lunch/Snacks

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 18

4 cups hot cooked pearl barley, recipe follows
1 tablespoon olive oil
1 cup sliced onion
1/2 cup sliced celery
2 cloves garlic, minced
2 carrots, sliced
1 medium zucchini, sliced
1 medium green pepper, seeded and cut into squares
1 cup broccoli floret
1 (15 1/2 ounce) can garbanzo beans, drained
2 cups vegetable broth
2 teaspoons soy sauce
2 teaspoons lemon juice
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch, dissolved in 3 tablespoons water
chopped cilantro, for garnish

Steps:

  • TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
  • Bring to boil.
  • Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
  • Makes about 4 cups.
  • TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
  • Add onions, celery and garlic.
  • Saute 3 to 4 minutes.
  • Add remaining ingredients except cornstarch mixture and garnish.
  • Bring to boil.
  • Cover and simmer 10 to 15 minutes or until vegetables are tender.
  • Stir in cornstarch mixture and cook, stirring, until thickened.
  • Spoon barley around the edge of a deep platter.
  • Pour vegetables into center.
  • Garnish, if desired, and serve.

METRIC JESTER'S BEEF, BARLEY AND ONIONS



Metric Jester's Beef, Barley and Onions image

After playing around with steamed barley, I realized I didn't have to use just water to steam the barley. Now this may sound like a basic cooking technique to you, but to me it was a revelation in the form of a new recipe. I grabbed a bunch of ingredients I had around my house, put them on the counter and made this up in my head. I suggest you double up the recipe, cause this barely feeds me by myself it's so good!

Provided by Metric Jester

Categories     < 60 Mins

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 5

1 lb lean ground beef
1 large onion, coarsely chopped
1 cup pot barley
1 (39 g) envelope onion soup mix (makes 4 cups)
4 cups boiling water

Steps:

  • Brown beef and onions together in dutch oven until onions are soft, season as desired (I like montreal steak spice)
  • Stir in barley, onion soup mix and boiling water.
  • bring to boil, then reduce and simmer for 30 minutes.

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