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Ingredients Jump to Instructions ↓

  1. 1/2 lb Beef stew meat

  2. -- cut into 1/2-inch cubes

  3. 2 tb Vegetable oil

  4. 1/2 c Chopped onion

  5. 1 Garlic clove; minced

  6. 28 oz Canned whole tomatoes

  7. -- undrained, chopped

  8. 3 c Water

  9. 2/3 c Medium QUAKER Barley*

  10. 2 Beef bouillon cubes

  11. 1 tb Sugar

  12. 1 tb Paprika

  13. 1/2 ts Salt 

  14. 1/4 ts Caraway seed 

  15. Sour cream 

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Stir in barley. Continue simmering 20 minutes or until meat and barley are tender, stirring occasionally. —–

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