Saturday, January 19, 2008

Vegetable Beef -n- Barley

Round steak on sale made this dish even better.
I simply cubed it; cut up onions, celery, peppers, potatoes;
tossed in Worcestershire sauce, 2 herb bouillon cubes, 1 beef bouillon cube, and  tomato juice.
Simmered, covered until meat seem to tender up.
Then I threw in veggies from my 'leftovers bucket' in the freezer, and a cup and a 1/2 of barley.
*With my leftover cooked barley, I made the little barley cakes by simply adding some stone ground cornmeal, an egg, buttermilk, and self-rising flour with a couple of dashes of onion powder.
*This made enough to feed 8 lunch for two days, for about seven bucks!-and it is very meaty!

No comments: