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Lemony Beef, Vegetables & Barley
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Ingredients: |
| 1 |
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pound ground beef |
| 8 |
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ounces mushrooms, sliced |
| 1 |
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medium onion, chopped |
| 1 |
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clove garlic, minced |
| 1 |
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can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth |
| 1/2 |
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cup quick-cooking barley |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon pepper |
| 1 |
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package (10 ounces) frozen peas and carrots, defrosted |
| 1 |
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teaspoon freshly grated lemon peel |
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Instructions: |
| 1. |
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Brown ground beef with mushrooms, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. |
| 2. |
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Stir in broth, barley, salt and pepper; bring to a boil. Reduce heat; cover and simmer 10 minutes. |
| 3. |
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Stir in peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel. |
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| Makes 4 servings. |
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