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Ham Barley and Almond Bake
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Barley Beef Stroganoff
Yield: Makes 4 servings
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:
1.
Place broth, barley, mushrooms, marjoram and pepper in 3-quart slow cooker. Cover; cook on LOW 6 to 7 hours.
2.
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.
Nutritional Information:
| Serving Size: 1-1/4 cups stroganoff | |
| Sodium | 358 mg |
| Protein | 17 g |
| Fiber | 7 g |
| Carbohydrate | 34 g |
| Cholesterol | 41 mg |
| Saturated Fat | 4 g |
| Total Fat | 10 g |
| Calories from Fat | 30 % |
| Calories | 287 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
Beef
