Lemony Beef~ Vegetables & Barley Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lean ground beef,
8 ounce: Mushrooms, sliced
1 medium: Onion, chopped
1: Garlic clove, crushed
14 ounce: Ready-to-serve beef broth,
1/2 cup: Quick-cooking barley,
1/2 tsp: Salt,
1/4 tsp: Pepper,
10 ounce: Frozen peas and carrots, defrosted
1 tsp: 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 1 1/2 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 3/4 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 -- http://www.txbeef.org
Source from luhu.jp
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 1 1/2 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 3/4 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 -- http://www.txbeef.org
Source from luhu.jp