Hearty Barley Beef Stroganoff Recipe | Easy Slow Cooker Meal

Barley Beef Stroganoff

YIELD Makes 4 servings

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:

Slow Cooker Directions

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. This recipe appears in: Beef 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