Beef And Mushroom Barley
|Water||2 Cup (32 tbs)|
|Defatted low sodium beef broth||2 Cup (32 tbs)|
|Pearl barley||1 Cup (16 tbs)|
|Dried thyme||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||1 Teaspoon|
|Boneless lean beef||6 Ounce, cut into 1/2 inch cubes (Top Round / Eye Of Round)|
|Quartered mushrooms||2 Cup (32 tbs)|
|Chopped green onions||1 Cup (16 tbs)|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Vegetable juice cocktail||1 1⁄2 Cup (24 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
In a 2-quart saucepan, combine the water, broth, barley, thyme and garlic.
Bring to a boil, then reduce the heat.
Simmer, uncovered, for 20 minutes.
Meanwhile, spray an unheated, large no-stick skillet with no-stick spray.
Then add the oil and heat over medium-high heat.
Add the beef.
Cook and stir for 3 to 5 minutes or until the beef is lightly browned.
Add the mushrooms, onions, carrots and celery to the skillet.
Cook and stir for 2 to 3 minutes or until the vegetables are crisp-tender.
Drain the barley and discard the liquid.
Add the barley to the skillet.
Stir in the vegetable juice and tomatoes.
Cover and simmer for 15 to 20 minutes or until the barley is just tender and the beef is cooked through.