Beef and Barley Mulligan Recipe
Beef and Barley Mulligan Recipe photo by Taste of Home
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Beef and Barley Mulligan Recipe

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This hearty recipe was in a handmade recipe book I received from a relative as a bridal shower gift.—Dawn Supina, Edmonton, Alberta
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
MAKES: 6-8 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed beef broth, undiluted
  • 1 cup water
  • 3/4 cup medium pearl barley
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder

Nutritional Facts

1 each: 230 calories, 7g fat (3g saturated fat), 42mg cholesterol, 750mg sodium, 21g carbohydrate (5g sugars, 4g fiber), 20g protein.


  1. In a large skillet, cook ground beef with onion and green pepper until the meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 1 hour or until barley is tender, stirring occasionally. Yield: 6-8 servings.
Originally published as Beef and Barley Mulligan in Country Ground Beef 1993, p77

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MY REVIEW User ID: 1665956 231938
Reviewed Aug. 28, 2015

"This was pretty good and very easy! I used Rotel tomatoes, because that's what I had on hand. A little too spicy for me, but my own fault! LOL! I also added about a t. of Italian seasoning. Will definitely make it again!"

angelwings1020 User ID: 6488648 20032
Reviewed Feb. 4, 2012

"This was very good, I wasn't sure what kind of flavor to expect with brown sugar & vinegar. I wished it was a little tangier, but it was good as prepared, and I would definitely make it again."

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