Beef And Barley Dinner
|Salad oil||2 Tablespoon|
|Boneless beef chuck shoulder steak||1 1⁄2 Pound, cut into 6 serving sized pieces (1 Piece)|
|Onions||2 , diced|
|Water||2 1⁄2 Cup (40 tbs)|
|Barley||3⁄4 Cup (12 tbs)|
|Oregano leaves||1⁄2 Teaspoon|
|Frozen cut green beans||9 Ounce (1 Package)|
|Frozen cut wax beans||9 Ounce (1 Package)|
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook beef and onions until beef is browned on all sides. Stir in water and next 4 ingredients; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally, until beef and barley are tender.
2. Add frozen green and wax beans; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes, until beans are tender, stirring frequently.