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 --

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