PFÄRVEL—FLEISCHIG
This recipe for PFÄRVEL—FLEISCHIG offers a comforting and satisfying dish, perfect as a hearty side or a light main course. The combination of egg barley, onions, and flavorful broth creates a rich and savory profile. The dish is baked until the barley is tender and the flavors meld together, resulting in a satisfying texture. Serve it hot in place of a vegetable for a simple yet delicious meal.
Ingredients
- 2 cups Egg barley (Quantity estimated (not specified in original recipe))
- 1/4 cup Onion
- 2 tablespoons Butter (or oil) (Originally fat. Substituted with butter or oil for modern preference.)
- 3 cups Hot soup stock or water
Instructions
- 1Make as much egg barley as required. This will depend on the desired serving size.
- 2Heat the butter (or oil) in a pan. Add the onions and fry until golden brown, about 5-7 minutes.
- 3Add the dried egg barley to the pan and brown nicely, about 3-5 minutes.
- 4Place the mixture in a pudding-dish. Add the hot soup stock or water to more than cover. Bake in a moderate oven at 350°F (175°C) for about one hour, or until the water has nearly all evaporated and the egg barley stands out like beads and is soft.
- 5Serve hot in place of a vegetable.