boneless beef sirloin or top round steak, cut into 1 inch cubes
2
cups
sliced mushrooms
1/4
teaspoon
garlic powder
2
cans
(14 oz. each) beef broth
2
medium carrots, sliced
1/4
teaspoon
dried thyme leaves, crushed
generous dash pepper
1/2
cup
quick-cooking barley
Directions:
Cook beef in nonstick saucepan until browned and juices evaporate, stirring often. Add mushrooms and garlic and cook until tender. Add broth, carrots, thyme and pepper. Heat to a boil. Stir in barley. Cover and cook over low heat 20 minutes or until barley is done.
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