1. In large nonstick skillet, cook and stir ground beef, mushrooms, onion and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4 inch crumbles. 2. Pour off drippings. 3. Stir in broth, barley, salt and pepper. 4. Bring to a boil; reduce heat to medium-low. 5. Cover tightly; simmer 10 minutes. 6. Add peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. 7. Stir in lemon peel. ---------------------------------------------------------------------------
Nutrition
Ingredients
