• 1 lb. ground beef
• 1/2 lb. mushrooms, sliced
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1-2/3 cups beef stock
• 1/2 cup quick cooking barley
• 10 ounces frozen peas and carrots, defrosted
• 1/2 tsp. lemon pepper

Combine first 4 ingredients in a heavy nonstick skillet over medium heat. Cook 8-10 minutes or until beef is no longer pink, stirring frequently to break up beef. Pour off drippings. Stir in stock, barley and salt and pepper to taste. Bring to a boil. Reduce heat to medium low. Cover tightly and simmer 10 minutes. Add remaining ingredients and continue cooking 2-5 minutes, or until barley is tender.

Per serving: calories 428, fat 20.5g, 42% calories from fat, cholesterol 78mg, protein 28.8g, carbohydrates 34.1g, fiber 7.9g, sugar 5.6g, sodium 479mg, diet points 9.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 1.6, Lean meat: 3.1, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Burgundy, Zinfandel, or Cabernet Sauvignon.