Recipe: Lemony Beef and Barley with Sugar Snap Peas (using ground beef, mushrooms and carrot)

LEMONY BEEF AND BARLEY WITH SUGAR SNAP PEAS

1 pound ground beef
1/2 pound mushrooms, sliced
1 medium onion, chopped
1 large carrot, thinly sliced
1 clove garlic, crushed
1 (14 to 14 1/2 ounce) can beef broth
1/2 cup quick-cooking barley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 ounce) package frozen sugar snap peas, thawed
1/4 cup chopped fresh parsley
1 teaspoon grated lemon peel

Heat large nonstick skillet over medium heat until hot. Add ground beef, mushrooms, onion, carrot and garlic; cook 8 to 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 10 minutes.

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

*Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.

Makes 4 servings
Source: Cattlemen's Beef Board