Barley Beef Stroganoff
Barley Beef Stroganoff Photo
Barley Beef Stroganoff

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

  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.
This recipe appears in: Beef
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
Fat 1/2
Meat 2
Starch 2
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