Lemony beef~ vegetables & barley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 8 | ounces | Mushrooms, sliced |
| 1 | medium | Onion; chopped |
| 1 | Garlic clove; crushed | |
| 14 | ounces | Ready-to-serve beef broth |
| ½ | cup | Quick-cooking barley |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 10 | ounces | Frozen peas and carrots defrosted |
| 1 | teaspoon | Grated lemon peel |
Directions
One-pan cooking at its best! This flavorful barley-ground beef skillet is a perfect choice for weeknight family meals. Be sure to purchase quick-cooking barley - it cooks in 15 minutes.
Preparation time: 30 Minutes 335 calories per 1½ cup serving 1. In large nonstick skillet, cook and stir ground beef, mushrooms, onion and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into ¾ inch crumbles. Pour off drippings.
2. Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly; simmer 10 minutes.
3. Add peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --