TLC Cooking "Barley Beef Stroganoff"

Barley Beef Stroganoff

Barley Beef Stroganoff

YIELD Makes 4 servings
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INGREDIENTS

2‑1/2	cups reduced-sodium vegetable broth or water
2/3	cup uncooked pearl barley (not quick-cooking)
1	package (6 ounces) sliced fresh mushrooms
1/2	teaspoon dried marjoram
1/2	teaspoon black pepper
1/2	pound ground beef
1/2	cup chopped celery
1/2	cup minced green onions
1/4	cup fat-free half-and-half
Minced fresh parsley (optional)

PREPARATION:

Slow Cooker Directions

Place broth, barley, mushrooms, marjoram and pepper in 3-quart slow cooker. Cover; cook on LOW 6 to 7 hours.
Brown beef in large nonstick skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Add celery and green onions; cook and stir 3 minutes. Stir beef mixture and half-and-half into slow cooker mixture. Cover; cook on HIGH 10 to 15 minutes or until beef is hot and vegetables are tender. Garnish with parsley.

Serving Suggestion:

Serve this delicious beef entrée with a vegetable side or salad.

This recipe appears in: Beef

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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