Beef, Barley and Veggies Recipe

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Submitted to Our Ohio magazine by Corinne Rickabaugh, Shreve

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  • 4 Servings
  • Prep: 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

    Notes: 

    *I did not add the peas when directed; I added them at the end with just enough time left to heat them through - maybe 2 minutes before it was done cooking.

Beef, Barley and Veggies

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