Beef, Barley and Veggies
Submitted to Our Ohio magazine by Corinne Rickabaugh, Shreve4 ServingsPrep: 0 min. Cook: 0 min.
Ingredients
- 1 pound lean ground beef
8 oz. sliced mushrooms
1/2 cup chopped onion
1 clove garlic
- crushed
1 (15 oz) can beef broth
1/2 cup quick cooking barley
1/2 ts. salt - I omitted
1/4 ts. pepper
1 cup frozen peas*
1 cup thin sliced carrots
1 ts. grated lemon peel
- fresh or frozen
Directions
- In a large skillet, brown together beef, mushrooms, onions and
- garlic. Drain off drippings. Stir in broth, barley, salt & pepper.
- Bring to a boil. Reduce heat to medium low, cover and simmer 10 to
- 15 minutes. Add peas and carrots; continue to cook about 10 minutes
- until barley is tender and liquid is absorbed. Stir in lemon peel.
- Makes 4 servings Yield: serves 4
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.