1 lb lean ground beef
8 ounces mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed
14-ounce can ready-to-serve beef broth
1/2 cup quick cooking barley
1/2 tsp. salt
1/4 tsp. pepper
10-ounce pkg. frozen peas and carrots, defrosted
1 tsp. grated lemon peel

In a large 12" non-stick skillet, cook and stir ground beef, mushrooms, onions and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4 inch crumbles. Pour off drippings. Stir in broth, barley, salt and pepper. Bring to a boil. Reduce heat to medium low. Cover tightly. Simmer 10 minutes. Add peas and carrots. Continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel. Garnish and serve.
Yield: 4 servings.