1 lb lean ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
1 garlic clove, minced
2 1/2 cup water
16 oz canned tomatoes, chopped - (undrain, ed)
6 oz tomato paste
3/4 cup medium quaker barley*
1 tbsp sugar
1/2 tsp salt (optional)
Directions
In a 4-quart saucepan or Dutch oven, brown ground beef. Add green
pepper, onion and garlic. Cook until onion is tender; drain. Add
remaining ingredients. Bring to a boil. Reduce heat to low; cover.
Simmer 45 to 50 minutes or until barley is tender, stirring
occasionally. Five 1-cup servings *NOTE: To use Quick QUAKER Barley,
substitute 1 cup quick barley for medium barley. Prepare recipe as
directed above except simmer 15 to 20 minutes or until barley is
tender, stirring occasionally.
Servings: 5 servings
Beef 'n Barley Dinner Recipe brought to you by Recipe Ideas
Categories: Beef; Dinner; Dutch Oven; Meat
The History of Recipes
Written recipes as an idea can be found back into the distant past, certainly as far into history as pharonic Egypt, and possibly even further. Having said that, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to historians are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As we move into Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main course and dessert, something we still use today. Aspicius recounts how the Romans used a good variety of spices and herbs, including some familiar names such as basil, mint and dill. During the following few centuries, the rich families of Europe strove to serve up the most exotic banquets, and consequentially chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down popular recipes of the day. By the advent of the 1900s, recipe books were greatly in demand mostly due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Beef 'n Barley Dinner recipe.
