- 1 pound lean ground beef
- 1/2 pound mushrooms, sliced
- 1 medium onion, chopped
- 1 large carrot, thinly sliced
- 1 clove garlic, crushed
- 1 (14 ounce) can ready-to-serve beef broth
- 1/2 cup quick-cooking barley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 ounce) package frozen sugar snap peas, defrosted
- 1/4 cup chopped fresh parsley
- 1 teaspoon grated lemon peel
- Heat large nonstick skillet over medium heat until hot. Add ground beef, mushrooms, onion, carrot and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes.
- Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel.