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HUNGARIAN BARLEY STEW

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 lb Beef stew meat -- cut into 1/2-inch cubes

    2. 2 tb Vegetable oil

    3. 1 

    4. 1/2 c Chopped onion

    5. 1 Garlic clove; minced

    6. 28 oz Canned whole tomatoes -- undrained, chopped

    7. 3 c Water

    8. 2/3 c Medium QUAKER Barley*

    9. 2 Beef bouillon cubes

    10. 1 tb Sugar

    11. 1 tb Paprika

    12. 1/2 ts Salt 

    13. 1/4 ts Caraway seed  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. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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