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  Recipe Home » Main Course » Hungarian Barley Stew
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  Hungarian Barley Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 281
Ingredients:
1 1/2 lb Beef stew meat - cut into 1/2-inch cubes
2 tbsp Vegetable oil
1 1/2 cup Chopped onion
1 Garlic clove, minced
28 oz Canned whole tomatoes - undrained, chopped
3 cup Water
2/3 cup Medium QUAKER Barley*
2 Beef bouillon cubes
1 tbsp Sugar
1 tbsp Paprika
1/2 tsp Salt (optional)
1/4 tsp Caraway seed (optional)
Sour cream (optional)
Instructions:
in 4-quart saucepan or Dutch oven, brown meat in oil. Add onion and
garlic. Cook until onion is tender; drain. Stir in remaining
ingredients except sour cream. Bring to a boil. Reduce heat to low;
cover. Simmer 45 to 50 minutes or until meat and barley are tender,
stirring occasionally. Top each serving with sour cream, if desired.
Eight 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1
cup quick barley and sour cream. Bring to a boil. Reduce heat to
low; cover. Simmer 30 minutes. Stir in barley. Continue simmering 20
minutes or until meat and barley are tender, stirring occasionally.
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