Barley Beef Stroganoff (Crock Pot) |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 4 |
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Not your usual stroganoff. Taken from The Ground Beef cookbook. Ingredients:
2 1/2 cups vegetable broth |
2/3 cup pearl barley, uncooked (not quick-cooking) |
6 ounces mushrooms, sliced |
1/2 teaspoon dried marjoram |
1/2 teaspoon black pepper |
1/2 lb ground beef |
1/2 cup celery, chopped |
1/2 cup green onion, minced |
1/4 cup half-and-half |
fresh parsley |
Directions:
1. Place broth, barley, mushrooms, marjoram and pepper in slow cooker.
2. Cover; cook on LOW 6 to 7 hours.
3. Brown beef 6 to 8 minutes in a large skillet over medium-high heat, stirring to break up the meat.
4. Drain fat.
5. Add celery and green onions; cook and stir 3 minutes.
6. Combine beef mixture and half-and-half in in slow cooker.
7. Cover; cook on HIGH 10 to 15 minutes or until beef is hot and vegetables are tender.
8. Serve with parsley garnish.
9. Serve over cooked noodles if desired.
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