This is one of those recipes that is definitely not fancy, but it’s just perfect for a cold wintry evening. I wish I’d had some bread and butter to go with it, but unfortunately my Iggy managed to get the bread from off the counter and didn’t leave me any.
- 1 lb ground beef
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup green pepper, chopped
- 1 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 tsp marjoram
- 1 tsp sugar
- 1 tsp Worcestershire sauce
- 1/2 cup chili sauce
- 2 cups canned tomatoes, broken up
- 1 1/2 cup water
- 3/4 cup barley
- Brown the ground beef, onion, celery, and green pepper in a large skillet. Drain off excess fat.
- Stir in remaining ingredients and bring to a boil. Lower to a simmer and cook for 35 minutes for quick cooking barley to an hour for pearl barley.
The Verdict: I’m so glad I froze my garden’s extra green peppers last summer. It’s nice to be able to pull them out of the freezer when needed for recipes such as this. For the chili sauce I used about a tablespoon of garlic/chili sauce. I don’t think I’ve had barley this way before, and I really liked the texture it provided. This is a great throw together dish.
this post shared at Tempt My Tummy Tuesday