A delicious meal ready in half an hour.
What you'll need
- 1 lb. ground beef
- 8 oz. mushrooms, sliced
- 1 medium onion, chopped
- 1 clove garlic, crushed
- One 14-ounce can beef broth
- 1/2 cup quick-cooking barley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- One 10-ounce pkg. frozen peas and carrots
- 1 tsp. grated lemon peel
How to make it
- 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 it up into 3/4-inch crumbles. Pour off drippings.
- Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover lightly; simmer 10 minutes.
- Add defrosted peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel. Makes 4 to 6 servings.
