Barley pilaf with steak strips

Name: Barley pilaf with steak strips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Pearl barley; 100 g Almonds; 100 g Raisins; 6 Stem/s Coriander; 4 Hoof steaks (approx. 150 g each); 7-10 Tbsp salt, cayenne pepper, pepper; 1 Onion (e.g. red); 1 Garlic clove; 3 TABLESPOONS Oil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

With a few almonds, raisins and coriander in their luggage, the delicately cooked grains embark on a journey to the Orient.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Pearl barley
100 g Almonds
100 g Raisins
6 Stem/s Coriander
4 Hoof steaks (approx. 150 g each)
7-10 Tbsp salt, cayenne pepper, pepper
1 Onion (e.g. red)
1 Garlic clove
3 TABLESPOONS Oil

Directions

1
Bring 3 l salted water (1 teaspoon salt per litre) to the boil. Cook the barley according to the instructions on the packet.
2
In the meantime, roughly chop the almonds. Peel onion and garlic. Cut onion into strips and chop garlic. Heat 1 tablespoon of oil in a saucepan. Fry onion and garlic for about 4 minutes. After about 3 minutes add almonds and raisins.
3
Coarsely chop the coriander. Drain the barley, put it back into the pot immediately, fold in the onion mixture and coriander. Season to taste with salt and cayenne pepper. Keep warm.
4
Season steaks with salt. Heat 2 tablespoons of oil in a frying pan and fry the steaks for about 2 minutes on each side. Cover the steaks and let them rest for a short time, cut them into thick strips and sprinkle with pepper.