This wonderful recipe was submitted by Dwyla Perriton. Thanks Dwyla!!! :)
1 can campbell’s extra strength beef broth
1 can of swanson’s clear beef broth
1/4 to 1/2 c. left over meat (hamburger, roast pieces) – the meat is optional
2 cans of mushrooms with juice or fresh mushrooms sautéed
1-1/2 c. uncooked barley
1 onion
celery leaves chopped or pieces
Brown barley in a skillet in a little butter. Sautee onion, celery & mushrooms (if fresh). Add all to a baking dish with a lid. It will be very liquidy, but that is how it is suppose to be. Cook @350 degrees for 1 hour to 1-1/2 hours (until liquid is absorbed and barley is not crunchy).
No comments:
Post a Comment