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    You are in: Home / Recipes / German Beef and Barley Bake Recipe
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    German Beef and Barley Bake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 09, 2009

      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.

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    • on April 14, 2007

      I loved this recipe. I used only 1 tsp. of caraway seed because I consider them kind of strong. Boy was this good. Also I added the caraway seeds to the tomato juice when I cooked the barley for 30 minutes. This put flavor right into the sauce and barley. I kept the rest of the recipe the same but I extened the baking time to 1 hour. I like my cabbage a bit softer. 30 minutes wouldn't do for me. One other thing I had to do was add an additional cup of tomato juice after the barley cooked in the pan for 30 minutes. I have an electric stove and can't set the heat any lower than the knob will allow. So my sauce almost dissapeared. The additional 1 cup of tomato juce helped sustain the recipe for baking 1 hour. I will make this on a regular basis. Thanks!

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    • on November 18, 2010

      This was such comfort food for me! I used ground turkey and turkey bacon, so the flavor was different I'm sure. I only used 1/2 t caraway that I ground up a bit with my mortar and pestle. I used 2 cans of V8 and apple juice to make up the remaining 3 cups. I baked it for 45 minutes and didn't add any cheese, but I did serve it with sour cream. Thank you so much for this recipe!

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    • on October 10, 2006

      This was very nice. I had to use a 15 oz. can of tomato sauce, with added water, to get the 3 cups of juice I didn't have on hand. I also skipped the caraway seeds, because my family doesn't care for them and I added an extra cup of cheese.:)

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    • on October 16, 2005

      I also skipped the caraway seeds and added 1 tsp of dill. Another change was to use soy crumbles instead of ground beef and 2% cheddar instead of regular. Probably cut the fat in half by doing so. Flavor was very good and even my skeptical husband enjoyed the meal! Will make again for sure.

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    • on February 23, 2004

      Made this last night for dinner because had everything on hand. The only change I made was skipped the caraway seeds...don't like them. It turned out nice and flavorful and quite filling. A quick and simple one-dish meal for a weekday dinner! Thank you!

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    • on November 01, 2012

      This dish won my husband over to barley! Fantastic. I used 1/2 tsp of caraway and 1/2 tsp dill and added it right before adding the tomato juice. Swapped ground chicken for the beef and used V8. Everything else followed exactly. I won't add the extra salt next time because it was plenty salty. Thanks so much for this wonderful recipe! I'll be making it often.

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    Nutritional Facts for German Beef and Barley Bake

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 388.6
     
    Calories from Fat 151
    38%
    Total Fat 16.8 g
    25%
    Saturated Fat 7.9 g
    39%
    Cholesterol 72.5 mg
    24%
    Sodium 741.9 mg
    30%
    Total Carbohydrate 35.1 g
    11%
    Dietary Fiber 7.0 g
    28%
    Sugars 6.3 g
    25%
    Protein 25.4 g
    50%

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