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 %|
If you're looking for a main dish, try this recipe for pork chops with vinegar peppers from Table 12.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.