711 Kirkwood's Barley Casserole
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb lean ground beef
- 2 tablespoons shortening
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped bell pepper
- 3⁄4 cup barley
- 1 (6 ounce) can tomato paste
- 1 1⁄2 cups water
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
directions
- In a large skillet brown the first 5 ingredients together until meat is done-do not drain.
- Add the remaining ingredients to the skillet, mix well and simmer on low until done, around 30 minutes.
- You may need to add quite a bit of water if the casserole is drying out, depending on the barley used, and the altitude you live at.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made ths last night. I had to add more liquid as the barley was sort of hard. It was delicious noetheless. Next time I will add beef broth instead of water. Even my husband and daughter who are very "PICKY" eaters, had seconds. I had pearl barly in the house that I use for Beef Barey Soup. It is definitely a "keeper'
-
This was excellent in flavor, nutrition and texture. I loved it. I chopped all the vegetables with a few pulses in the food processor, so that made it quick and easy to prepare too. I made a few minor changes substituting ground turkey for the ground beef and used olive oil to fry instead of shortening. Normally I would have used the barley called for but I had some pearled wheat leftover that I bought to make an Italian grain pie at Easter and I wanted to use some of it up. It is so similar to barley and worked out nicely in this recipe. My only problem was I had to add a lot more water than the recipe called for. I added an additional 3 coffee mugs worth of water. But it was all absorbed nicely and this turned out great. will definitely make this again :)
-
This is a hearty meal with flavors very similar to the goulash my mother made while I was growing up. Of course, her goulash had noodles instead of the fiber-rich barley. My husband enjoyed this when served with a tossed salad and fresh bread. It was really satisfying. I did make a few changes in the preparation, though. I subbed a can of beef broth for the original water. I also had no celery on hand (and therefore omitted it) and subbed a red pepper for the green. I subbed about a tablespoon of Montreal Steak Seasoning for the salt and pepper. I used Pearl (or medium) Barley and required an additional 6 cups of water before the barley was tender through simmering. I topped the finished casserole with chopped fresh parsley for color. Overall, this is a simple meal that definately qualifies as comfort food.
-
Everyone liked this when I made it. I used mushrooms instead of green peppers, and I'm sure I used a lot more than 1/2 cup. I also left out the tomato sauce. It seemed quite flavoful even though there are not a lot of seasonings. I think the mushrooms added a lot of flavor. The barley made it seem very filling and satisfying.
see 4 more reviews
Tweaks
-
This is a hearty meal with flavors very similar to the goulash my mother made while I was growing up. Of course, her goulash had noodles instead of the fiber-rich barley. My husband enjoyed this when served with a tossed salad and fresh bread. It was really satisfying. I did make a few changes in the preparation, though. I subbed a can of beef broth for the original water. I also had no celery on hand (and therefore omitted it) and subbed a red pepper for the green. I subbed about a tablespoon of Montreal Steak Seasoning for the salt and pepper. I used Pearl (or medium) Barley and required an additional 6 cups of water before the barley was tender through simmering. I topped the finished casserole with chopped fresh parsley for color. Overall, this is a simple meal that definately qualifies as comfort food.
-
I made ths last night. I had to add more liquid as the barley was sort of hard. It was delicious noetheless. Next time I will add beef broth instead of water. Even my husband and daughter who are very "PICKY" eaters, had seconds. I had pearl barly in the house that I use for Beef Barey Soup. It is definitely a "keeper'
-
This was excellent in flavor, nutrition and texture. I loved it. I chopped all the vegetables with a few pulses in the food processor, so that made it quick and easy to prepare too. I made a few minor changes substituting ground turkey for the ground beef and used olive oil to fry instead of shortening. Normally I would have used the barley called for but I had some pearled wheat leftover that I bought to make an Italian grain pie at Easter and I wanted to use some of it up. It is so similar to barley and worked out nicely in this recipe. My only problem was I had to add a lot more water than the recipe called for. I added an additional 3 coffee mugs worth of water. But it was all absorbed nicely and this turned out great. will definitely make this again :)
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois