Lemony Beef, Vegetables & Barley

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 lb ground beef
8 oz mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
1 can (14 oz) ready-to-serve beef broth
1/2 cup quick-cooking barley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pkg (10 oz) frozen peas and carrots, defrosted
1 teaspoon grated lemon peel

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.

Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly; simmer 10 minutes.

Add peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel.

Makes 4 Servings

Source: Iowa Beef Industry Council.