Barleyburger Stew....

Gathering ingredients for Barleyburger Stew.

Browned ground sirloin and onion with barley, celery, and spices.

Tomato juice added; cook for an hour.

Served, ready to eat, with steamed cabbage.

It has been a very drizzly, rainy day here, with more rain expected overnight.  This just seems like the perfect recipe for a day like today.  The recipe comes from a cookbook I have had for many years - Betty Crocker's Dinner for Two, 1964 edition.  This is the cookbook I used through the years, multiplying the recipes whenever needed to serve more than two, and it has seen us through many, many meals.

BARLEYBURGER STEW

3/4 lb. ground beef (I use chopped sirloin).

1 medium onion, chopped

2 teaspoons oil (canola or olive){My adaptation; book mentions 2 Tablespoons fat}

1/4 cup chopped celery

2 cups tomato juice

1/2 cup hot water

1 1/2 teaspoons chili powder

1/2 teaspoon salt {My adaptation; book mentions 1 1/2 teaspoons}

1/4 teaspoon pepper

1/4 cup barley

- In large kettle brown beef and onions in oil, stirring frequently.  Add remaining ingredients; cook slowly for 1 hour.  Servings: 3-4.  The cookbook says 2 servings, but we have found that size serving to be too large for us.

Thank you for reading.  I appreciate your comments.

Tomorrow - What do you cook when you're gone much of the day?