John Myers
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Hack Pearl Barley Sotto
The perfect hack pearl barley sotto recipe with a picture and simple step-by-step instructions.
- 3 Fresh shallots
- 1 Clove of garlic large
- 4 tbsp Olive oil
- 100 g Pepper fresh
- 100 g Mushrooms brown
- 400 g Ground beef
- 1 tbsp Paprika powder
- 3 tbsp Tomato paste concentrated three times
- Pearl barley coarse
- 200 ml Riesling dry
- Tomato puree
- 2 fresh Bay leaves
- 200 ml Vegetable broth hot
- 200 ml Seasoned salt from my KB
- 200 ml Garlic pepper from my KB
- 200 ml Freshly grated nutmeg
- Fresh oregano
- Telly cherry pepper
- Fresh thyme
- Fresh parsley
- 80 g Freshly grated Parmesan
- 100 g Frozen peas optional
- Peel shallots and garlic, finely dice shallots and finely grate garlic.
- Halve and quarter the bell peppers, remove the core and wash. Finely dice. Clean the mushrooms and dice them finely.
- Now heat the olive oil and add the shallots, garlic, paprika and mushroom cubes and fry everything briefly. Then add the minced meat and sizzle until it’s colored. Pearl barley, mix in. Then fry the tomato paste and paprika powder. Let sizzle briefly. Then deglaze with white wine and add tomato puree and bay leaves! Mix and simmer briefly.
- Now gradually add the hot broth. Stir every now and then! If you like, add frozen peas to it! Unfortunately I forgot!
- When everything is well absorbed, season everything with seasoned salt, garlic pepper, pepper and nutmeg!
- Then stir in the Parmesan! A pinch of chilli goes well with it too! There was also a green salad!
My seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
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