Shelly's Recipe

HUNGARIAN BARLEY STEW

Category: Stews

1 1/2 lbs beef stew meat, 1/2 inch cubes
2 tbsp vegetable oil
1 1/2 cups chopped onion
1 Garlic clove, minced
28 oz canned whole tomatoes-untrained, chopped
3 cups 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)

In 4-quart saucepan or Dutch oven, brown meat in oil. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining 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. 8 1-cup servings