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Barley Beef Stroganoff*




Source of Recipe


Diabetic Cooking Jan/Feb 2005


Recipe Introduction


Serves 4 (1-1/4 cups)




List of Ingredients





2/3 cup pearl barley (not quick cooking)
2-1/2 cups fat-free low-sodium vegetable broth or water
1 pkg (6 oz) sliced mushrooms
1/2 tsp dried marjoram
1/2 lb very lean ground beef
1/2 tsp ground black pepper
1/2 cup chopped celery
1/2 cup minced green onion
1/4 cup fat-free half-and-half
Minced fresh parsley, optional

Place barley, broth, mushrooms and marjoram in slow cooker on LOW
setting. Cover and cook 6 to 7 hrs.

In a large nonstick skillet over medium heat, cook and stir ground beef
until browned and crumbly, about 7 minutes. Drain away fat. Add celery and
onion, cook and stir 3 minutes. Stir beef mixture into slow cooker with
half-and-half. Cover and cook on HIGH 10 to 15 minutes, until beef is hot and
vegetables are tender.

Garnish with minced fresh parsley, if desired. Serve with green salad.

Exchanges: 2 Starch; 1 Meat; 1/2 Fat
Calories 287;Fat 10g;Carb 34g;Protein 17g;Chol 41mg;Sodium 358mg;Fiber 7g



Recipe