Beef and barley bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick Spray Coating | ||
| ¾ | pounds | Beef Round Steak; Trimmed of fat and Cut Into 1/2-inch cubes |
| 1 | Clove Garlic; Minced | |
| 1¾ | cup | Beef Broth |
| 1 | cup | Shredded Carrots |
| 1 | can | (8-OZ) Sliced Water Chestnuts; Drained |
| 1 | teaspoon | Dried Basil; Crushed |
| ⅓ | cup | Pearl Barley |
| 2 | mediums | Zucchini; Halved Lengthwise And Thinly Sliced |
| ¼ | cup | Snipped Parsley |
Directions
Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Add meat and garlic. Brown meat on all sides. Stir in broth, carrots, water chestnuts, and basil. Bring to boiling. Transfer to a l l/2-quart casserole. Bake, covered, in a 350F oven about 50 minutes or till beef and barley are nearly tender; stir occasionally. Stir in zucchini and parsley. Bake l5 to 20 minutes more or till tender.
Recipe by: Low Calorie Recipes 1992 Posted to recipelu-digest by Nesb2<Nesb2@...> on Mar 2, 1998