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Ingredients
- 1 lb ground beef 93% lean or leaner
- 1/2 lb sliced mushrooms
- 1 medium onion chopped
- 1 large carrot thinly sliced
- 1 tsp minced garlic
- 1 14 to 14–1/2 oz can reduced-sodium beef broth
- 1/2 cup quick-cooking barley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz fresh sugar snap peas
- 1/4 cup fresh parsley leaves chopped
- 1 tsp grated lemon peel
Ingredients
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Instructions
- Heat large nonstick skillet over medium heat until hot.
- Add ground beef, mushrooms, onion, carrot, and garlic; cook 8–10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
- Pour off drippings.
- Stir in broth, barley, salt, and pepper. Bring to a boil; reduce heat to medium-low.
- Cover tightly and simmer for 10 minutes.
- Add peas; continue cooking 2–5 minutes or until barley is tender. Stir in parsley and lemon peel.
Recipe Notes
Cook’s Tip’: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.
All recipes and photos courtesy of the Wisconsin Beef Council and www.beefitswhatsfordinner.com
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