Barley Meat
Barley Meat is an moderately easy dinner. Made with 4 to 5 lb. beef pot roast for boiling, 2 to 3 lb. pork shoulder or shoulder chops, 1 onion, chopped or sliced, 1 to 1/2 lb. barley and salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Boil meat with a little salt and onion, using plenty of water. When done, remove meat from liquid.
To the liquid add barley. Cook until liquid is used and barley is soft.
While barley is cooking, grind the meats.
Combine meat and barley, adding more salt if desired.
(If fat is left in, it will slice better later.) Pack into ungreased loaf pans.
May be wrapped and frozen, or used at once.
To serve, slice into 1 inch slices.
Sprinkle with flour and pan fry, turning once.
This is a very old recipe but still a favorite.
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