Beef and Barley Mulligan
1 1/2 pounds ground beef (lean preferred)
1 med. sweet or Vidalia onion, diced
1 med. green pepper, diced
1-2 garlic clove crushed, or you can use prepared minced garlic from jar
1 1/2 teaspoon cracked black pepper
1 cup water
1 heaping teaspoon concentrated beef base (If you have none, you can use bouillion, 2 cubes or equivalent)
2- 15 oz. cans original stewed tomatoes (or one, pound can, and 6 oz. tomato paste)
3/4 cup cooking barley (Mothers quick, or 1 cup Quaker Scotch brand quick pearled)
1/2 cup fresh parsley, chopped
1 Tablespoon brown sugar
1 Tablespoon vinegar
Place ground beef, diced onion, green pepper, garlic and pepper in Dutch oven and cook until beef is brown and vegetables are tender, stirring frequently. Pour in water and beef base, stir. (If meat is higher in fat content, you can brown it first in pan, then drain off excess fat, then proceed)
You can cup up the stewed tomatoes if you like then pour into pot. Pour barley in, stir well.
Cover, bring to a boil, then simmer for 30 minutes, stirring often.
Place chopped parsley in the pot in the last 15 minutes of cooking. Remove from heat and pour into bowls.
Makes approximately 4-6 servings