Beef Barley Skillet (Meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds meatless beef strips, cooked | Trim all visible fat. Cut into ½ inch pieces. |
| 1 teaspoon salt | |
| 1/4 teaspoon black pepper. | |
| 1 tablespoon oil | |
| 2 cups low sodium vegan beef broth | (contains yeast) |
| 1 8-ounce fresh mushrooms | Wash, trim and slice |
| 2 cups medium pearl barley | |
| 1 onion, chopped | Wash, peel and dice. |
| 1 16-ounce can stewed tomatoes | Undrained |
| 2 cups water |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot, add oil. Saute onion. Add barley and cook 2 minutes. | |
| 2 | Add salt, pepper, vegan beef broth, mushrooms, and tomatoes. Bring to a boil. Reduce heat | |
| 3 | Cover and simmer for 45 minutes. Stir in imitation beef strips. Heat through. | Temperature check. Minimum Temperature 165°F for 15 seconds. |
