I am always looking for dinners that are quick and easy, but also healthy. I love this recipe because it fits those three things, and it is frugal.
I found this recipe in an old Taste of Home ground beef cookbook. It was published in the early to mid 1990’s. The cookbook is not longer available, but if you find it used, I highly recommend it. It is full of some really good recipes. I have used my copy a lot over the years.
The original recipe for this called for regular barley. Regular barley takes over an hour to cook, so I wanted a quicker version. I adapted it so that I could use the quick cooking barley. It works great with the quick cooking kind, but if you don’t mind the longer cooking time you can use the regular barley.
This recipe calls for vinegar and brown sugar. At first I thought this was a bit strange, but I gave it a try using those ingredients. I am glad I did. It really gave it a good flavor. I do think though you could change up the seasonings in this dish.
My son and husband would like this spicy. In fact my son put hot sauce on his. So, I think you could spice this up some with other seasonings. But it is also really good made this way.
Beef and Barley Skillet Dinner
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 can (14 ounces) tomatoes with liquid, cut up
- 1 can (10-3/4 ounces) beef broth,
- 1 cup water
- 3/4 cup quick cooking barley
- 1 tablespoon Brown Sugar
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
In a large skillet, cook ground beef with onion and green pepper until the meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 20 minutes or until barley is tender, stirring occasionally.