Hungarian Barley Stew
Ingredients
- 1 1/2 lbs. beef stew meat, 1/2-inch cubes
- 2 Tbs. 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 Tbs. Sugar
- 1 Tbs. Paprika
- 1/2 tsp. Salt (optional)
- 1/4 tsp. Caraway seed (optional)
- Sour cream (optional)
Directions
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.
Yield: 8 1-C. servings
