Barley Beef Stroganoff

by the Editors of Easy Home Cooking Magazine

Browse the article Barley Beef Stroganoff

Barley Beef Stroganoff Photo
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:
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