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| 1 x ca. 450 g | lean ground beef |
| 8 x ca. 30 g | mushrooms sliced |
| 1 mittel | Onion chopped |
| 1 | cloves garlic crushed |
| 14 x ca. 30 g | Ready-to-serve beef broth |
| 1/2 Tasse | Quick-cooking barley |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 10 x ca. 30 g | Frozen peas and carrots defrosted |
| 1 Teelöffel | lemon peel grated |
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One-pan cooking at its best! This flavorful barley-ground beef skillet is a perfect choice for weeknight family meals. Be sure to purchase quick-cooking barley - it cooks in 15 minutes.
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. Pour off drippings.
2. Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly; simmer 10 minutes.
3. Add peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel.
- http://www. Txbeef. Org
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