Recipe#6249

Title: Hungarian Barley Stew

From:The Meades
Date: Tue, 30 Jan 1996 07:39:46 -0500 
Source: Quaker's Best Barley Recipes Copyright 1992 
The Quaker Oats Company Reprinted with permission from
 The Quaker Oats Company Electronic format courtesy of
 Karen Mintzias

   1 1/2  pounds        Beef stew meat -- - cut into 1/2-inch
   2      tablespoons   Vegetable oil
   1 1/2  cups          Chopped onion
   1                    Garlic clove -- minced
  28      ounces        Canned whole tomatoes -- - undrained, chopped
   3      cups          Water
     2/3  cup           Medium QUAKER Barley*
   2                    Beef bouillon cubes
   1      tablespoon    Sugar
   1      tablespoon    Paprika
     1/2  teaspoon      Salt (optional)
     1/4  teaspoon      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.