HUNGARIAN BARLEY STEW

13.09.2008 | Author: Cook | Posted in Barley
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HUNGARIAN BARLEY STEW


Servings: 8
Ingredients: 

  • 1 1/2 lb Beef stew meat
    • 

  • -- cut into 1/2-inch cubes
    • 

  • 2 tb Vegetable oil
    • 

  • 1 1/2 c  Chopped onion
    • 

  • 1    Garlic clove; minced
    • 

  • 28 oz Canned whole tomatoes
    • 

  • -- undrained, chopped
    • 

  • 3 c  Water
    • 

  • 2/3 c  Medium QUAKER Barley*
    • 

  • 2    Beef bouillon cubes
    • 

  • 1 tb Sugar
    • 

  • 1 tb Paprika
    • 

  • 1/2 ts Salt (optional)
    • 

  • 1/4 ts Caraway seed (optional)
    • 

  • Sour cream (optional)
    •

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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