German Beef and Barley Bake

READY IN: 1hr 15mins
Recipe by mollypaul

This casserole may be made ahead of time and refrigerated. To reheat, bake at 350 degrees 20 to 30 minutes or microwave (in a microwave-safe casserole) on Medium High until heated through. From the National Barley Foods Council posted in response to a recipe request.

Top Review by Mustang Sally 54269

We like this dish & the addition of pearl barley & bacon. I have to agree with other reviewers that you have to like the strong/unique flavour of caraway to fully appreciate this recipe. I cut mine back to 1 tsp of caraway & it wasn't overpowering for us but I'd get a pow of flavour on occasional bite. Next time I'll add the caraway seed 1/2 way through stove top simmering along with the cabbage (we like ours less crunchie) to see if the caraway flavour blends together more. We enjoyed this recipe, thanks for sharing.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Saute beef, onions, and garlic in a large saucepan over medium heat.
  3. Pour off grease.
  4. Add barley and bacon; sauté 2 to 3 minutes.
  5. Stir in tomato juice, salt and pepper and bring to a low boil.
  6. Reduce heat, cover and simmer 30 minutes.
  7. Stir in cabbage and caraway seeds.
  8. Spoon mixture into 2-quart casserole.
  9. Bake for 30 minutes.
  10. Sprinkle with cheese and bake 5 minutes longer or until cheese melts.
  11. Makes 6 servings.

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