Lemony Beef, Vegetables & Barley

Ingredients

• Servings: 4
• 1 lb lean beef, ground
• 8 ounces mushrooms, sliced
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1 (14 ounce) can ready-to-serve beef broth
• 1/2 cup quick-cooking barley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 ounce) package frozen peas and carrots, defrosted
• 1 teaspoon lemon, rind of, grated

Recipe

• 1 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 beef up into 3/4 inch crumbles.
• 2 pour off drippings.
• 3 stir in broth, barley, salt and pepper.
• 4 bring to a boil; reduce heat to medium-low.
• 5 cover tightly; simmer 10 minutes.
• 6 add peas and carrots; continue cooking 2 to 5 minutes or until barley is tender.
• 7 stir in lemon peel.