It's been a long time since there was a pickle. I suggest we postpone everything and definitely cook it for lunch today. In my opinion, this dish tastes best on beef. Use low-fat pieces from a thick or thin edge.
Ingredients
- Beef (fillet) – 400 g
- Cucumbers (salty) – 2 pieces
- Pearl barley - 3 tbsp.l .
- Carrots - 1 piece
- Onion - 1 piece
- Olive oil - 2 tbsp.l.
- Black Pepper - 2 peas
- Salt - to taste
- Water - 1,6 l
Step-by-step cooking recipe
Wash the beef, slice and boil for 10 minutes after boiling.
Change the water, add the washed pearl barley, black pepper and cook for 1 hour over low heat.
Peel the onion from the husk and chop.
Cut cucumbers into small strips. Grate the carrots.
Heat the oil in a frying pan, add the onion and fry until transparent.
Add the roast, carrots and pickles to the pan. Cook everything together for 15 minutes.
Add salt, remove from heat and leave for 10 minutes under the lid.
Did you like the recipe?
0 comments