BEEF AND BULGUR PATTIES
These clever patties are bulked up with cracked bulgur wheat so you only have to buy half a pound of ground beef. Don't forget to save room for the cucumber and pomegranate side salad.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the bulgur and 1/2 teaspoon salt in a medium bowl and add the boiling water. Soak until tender but slightly chewy, 20 minutes. Strain to remove any excess moisture.
- Heat a large nonstick skillet with 2 tablespoons of the olive oil over medium heat. Add the onions, 1/4 teaspoon salt and a pinch of black pepper. Cook, stirring, until soft and starting to brown, about 4 minutes. Add the cumin and allspice, and stir until very fragrant and the onions are evenly coated in the spices, about 1 minute. Transfer the onions to a large bowl to cool. Carefully wipe out the skillet to use again later.
- Mix together the hummus, yogurt, 1 teaspoon of the lemon juice and 1/2 teaspoon salt.
- Add the bulgur, ground beef, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the onions. Gently mix together and form 4 patties, each just under 1/2-inch thick.
- Heat the reserved skillet with 1 tablespoon of the olive oil over medium heat. When the oil starts to shimmer, add the patties, making sure to leave some space between them. Cook until the patties are cooked through, 5 to 6 minutes per side.
- Toss together the greens, pomegranate seeds, cucumber, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil and salt and pepper to taste in a large bowl. Divide the patties and salad among four plates. Serve each with pita and a dollop of the yogurt sauce.
BEEF AND BULGUR SOUP
A hearty soup with plenty of taste! I got this off of Sunnyland Mills web site (www.sunnylandmills.com) and adapted it slightly.
Provided by Kristyl
Categories Roast Beef
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat vegetable oil in soup pot; add beef and cook high, stirring frequently until browned lightly.
- Add vegetables and cook until tender, stirring occasionally.
- Add spices, tomato paste, broth and bulgur; simmer covered 15 minutes or more until bulgur is cooked through.
Nutrition Facts : Calories 475.4, Fat 16.4, SaturatedFat 6.6, Cholesterol 79.4, Sodium 1966.1, Carbohydrate 50.6, Fiber 12.3, Sugar 4.6, Protein 35.5
BULGUR AND BEEF
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Chop whole onion, and saute it in a nonstick skillet in hot oil until it begins to soften.
- Meanwhile, mince garlic and add to onion.
- Wash, dry and trim mushrooms. Dice.
- When onion has begun to soften, stir in ground beef and turkey and keep stirring to break up. Cook until meat loses its color.
- Rinse olives, pit and cut up. Crush tomatoes. Add olives, tomatoes, mushrooms, bulgur, sherry and oregano to pan. Reduce heat; cover and simmer about 10 minutes, until bulgur is cooked.
- When bulgur is cooked, season with salt, if desired, and pepper.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 12 grams, Fiber 14 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1535 milligrams, Sugar 15 grams, TransFat 0 grams
HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
BEST BEEF BARLEY SOUP
This is one of my favourite recipes for leftover roast beef - its delicious on a cold winter night!!If you don't have leftover beef, substitute with 1 lb of extra-lean ground beef, to be cooked with the onions. "Demi glace" or "au jus" can be found with the prepackaged gravies & sauces in the supermarket - you just won't get the same great flavour if you omit it!!
Provided by CountryLady
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large Dutch oven.
- Saute onions and garlic.
- Add veggies and cook for about 10 minutes.
- Add broth, water and barley.
- Cover the pot and bring to a boil.
- Add Worcestershire, spices and beef.
- Stir in demi-glace.
- Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
BULGUR AND GROUND BEEF CASSEROLE
I found this in a book from the American Heart Assoc. Haven't prepared it yet, but I plan to as it sounds good.
Provided by smiles4u
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
- meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
- Add onions to skillet and cook until tender, 3 to 4 minutes.
- Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
- Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
- Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
BEEF AND VEGETABLE SOUP
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Season the beef as desired.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g
BEEF BARLEY SOUP
Give homemade beef stock a chance to shine in this classic, comforting soup recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
- Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
- Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
- Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
- Ladle into deep bowls and serve, garnished with parsley.
BEEF-BARLEY SOUP
Hearty, easy one dish meal that cooks itself while you're gone. Serve with salad and bread, and you have a whole meal.
Provided by papergoddess
Categories Meat
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In skillet brown beef.
- Place carrot, celery, green pepper, onion, corn and green beans in crock pot.
- Put meat on top.
- Combine tomatoes, barley, parsley, bouillon, salt and basil.
- Pour over meat.
- Add water.
- DO NOT STIR.
- Cover and cook on LOW for 10-12 hours.
BEEF AND BARLEY SOUP I
We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface.
Provided by Martha Dibblee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h20m
Yield 16
Number Of Ingredients 10
Steps:
- Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
- Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
- Remove and discard onion, bouquets garnis, celery, and parsley.
- Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 12.3 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 744 mg, Sugar 1.3 g
EASY HAMBURGER SOUP
Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. -Mary Prior, Rush City, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.
Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 708mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges
BEEF AND BULGUR CASSEROLE
Simple, easy to make - and delicious. My family calls this one "slop" too - because it's not a casserole that holds its shape when served. It comes out in a sloppy scoop, onto the plate. But, even though the nickname "slop" doesn't sound too appetizing - I promise this tastes good. It's often requested by the people in my house. I got this from a website with lots of Weight Watchers Core recipes. This recipe is core if you use Fat Free or Soy parmesan.
Provided by SweetChef
Categories Grains
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 F.
- Cook ground beef and onion in 10" skillet, stirring frequently, until beef is brown. Drain.
- Stir in remaining ingredients except for the parmesan cheese.
- Pour into ungreased 2.5 quart casserole dish.
- Cover and bake about 45 minutes, or until bulgur is tender.
- Stir in cheese.
- Sprinkle with fresh parsley, if desired.
Nutrition Facts : Calories 345.4, Fat 14.2, SaturatedFat 6.1, Cholesterol 81, Sodium 940.9, Carbohydrate 25.3, Fiber 5.7, Sugar 3.8, Protein 29.6
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BEEF BULGUR SOUP - STETTED
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5/5 (2)Total Time 1 hrCategory Soups & StewsCalories 161 per serving
- In a stockpot, melt the butter over medium heat. Cut the beef into small chunks and add to the butter, stirring to brown on all sides.
- Pour in the stock, then stir in spices. Toss in the rosemary. Let it all simmer on medium heat for 10-15 minutes.
- Stir in the bulgur and continue simmering for another 15 minutes. Add salt and pepper to taste, and serve.
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- Heat oil in a Dutch oven over medium heat. Add beef and cook, stirring to break up beef, until browned, about 7 - 10 minutes. Drain off excess fat. Add onions and garlic; saute until softened, about 5 minutes. Add next 6 ingredients (cumin through salt). Cook, stirring, for 1 minute.
- Stir in broth, tomatoes and carrots. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes. May be prepared to this point and refrigerated for up to 24 hours. Reheat soup before proceeding. Stir in chickpeas and bulgur. Simmer, covered, stirring occasionally, for 10 minutes or until bulgur is tender. Stir in parsley. Serve immediately.
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