YIELD Makes 4 servings
|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)|
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 Size:||1-1/4 cups stroganoff|
|Saturated Fat||4 g|
|Total Fat||10 g|
|Calories from Fat||30 %|
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