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Lemony Beef and Barley with Sugar Snap Peas

Lemony Beef and Barley with Sugar Snap PeasA delicious and satisfying skillet meal featuring ground beef, barley, sliced mushrooms, carrots, onion, sugar snap peas, fresh parsley and lemon peel.

Recipe Ingredients:

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 14.5-ounce) can beef broth
1/2 cup quick-cooking barley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package frozen sugar snap peas, thawed
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon grated fresh lemon peel
Lemon wedges for squeezing (optional)

Cooking Directions:

  1. 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.
  2. 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. Serve with lemon wedges for squeezing atop individual portions, if desired.

Makes 4 servings.

Test Kitchen Tips:

  • Cooking times are for fresh or thoroughly thawed ground beef.
  • Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
  • Color is not a reliable indicator of ground beef doneness.

Nutritional Information Per Serving (1/4 of recipe): 259 calories; 27 protein; 17 g carbohydrate; 10 g fat; 4.9 mg iron; 665 mg sodium; 70 mg cholesterol.

Recipe and photograph courtesy of The Beef Checkoff.