Hungarian Barley Stew

Ingredients:

  • 1-1/2 lbs 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)

Preparation:

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.

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.

Servings: 6 Print This Page
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