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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Even my 3-year-old loves this family-favorite beef skillet. It's very filling, inexpensive and full of veggies. It's also really good spiced up with chili powder, cayenne or a dash of Tabasco. Ingredients:
1 pound ground beef |
1/4 cup chopped onion |
1 garlic clove, minced |
1 can (14-1/2 ounces) reduced-sodium beef broth |
1 can (8 ounces) tomato sauce |
1 cup water |
2 small carrots, chopped |
1 small tomato, seeded and chopped |
1 small zucchini, chopped |
1 cup medium pearl barley |
2 teaspoons italian seasoning |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomato sauce and water; bring to a boil. Stir in the remaining ingredients. Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Yield: 4 servings.
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