Beef And Barley Dinner Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| 1 1 1/2-pound boneless beef chuck shoulder steak, cut into 6 serving-sized pieces | ||
| 2 medium-sized onions, diced | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Barley | 3/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 9-ounce package frozen cut green beans | ||
| 1 9-ounce package frozen cut wax beans | ||
Directions
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook beef and onions until beef is browned on all sides. Stir in water and next 4 ingredients; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally, until beef and barley are tender.
2. Add frozen green and wax beans; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes, until beans are tender, stirring frequently.
2. Add frozen green and wax beans; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes, until beans are tender, stirring frequently.
Chef
