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Lemony Beef, Vegetables and Barley
One-pan cooking at its best! This flavorful barley-ground beef skillet is a perfect choice for week night family meals. Be sure to purchase quick-cooking barley - it cooks in 15 minutes.
1 lb. lean ground beef
8 oz. mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
1 can (14 oz.) ready-to-serve beef broth
1/2 cup quick-cooking barley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pkg. (10 oz.) frozen peas and carrots, defrosted
1 teaspoon grated lemon peel
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 3/4 inch crumbles. Pour off drippings.
Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly; simmer 10 minutes.
Add peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel.
Makes 4 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
