1 pound ground beef, lean
8 ounces mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
14 ounces beef broth, ready to serve
1/2 cup barley, quick-cooking
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen peas and carrots, defrosted
1 teaspoon lemon peel, grated
Servings: 4
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.
8 ounces mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
14 ounces beef broth, ready to serve
1/2 cup barley, quick-cooking
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen peas and carrots, defrosted
1 teaspoon lemon peel, grated
Servings: 4
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.
