What We're Cooking: Hungarian Barley Stew
Submittor: Yaakov
Source:
THE RECIPE Unredeacted:

INGREDIENTS:Yield: 8 Servings

  • 1 1/2 lb Beef stew meat -- cut into 1/2-inch cubes
  • 2/3 c Medium QUAKER Barley*
  • 2 Beef bouillon cubes
  • 2 tbs Vegetable oil
  • 1 tbs Sugar
  • 1 1/2 c Chopped onion
  • 1 tbs Paprika
  • 1 Garlic clove; minced
  • 1/2 ts Salt (optional)
  • 28 oz Canned whole tomatoes-- undrained, chopped
  • 1/4 tsp Caraway seed (optional)
  • Sour cream (optional) 3 c Water
THE RECIPE Redeacted:
  1. in 4-quart saucepan or Dutch oven, brown meat in oil.
  2. Add onion and garlic.
  3. Cook until onion is tender; drain.
  4. Stir in remaining ingredients except sour cream.
  5. Bring to a boil.
  6. Reduce heat to low; cover.
  7. Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally.
  8. Top each serving with sour cream, if desired.
  9. 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.