Hungarian barley stew

8 servings

Ingredients

Quantity Ingredient
1½ pounds Beef stew meat cut into 1/2-inch cubes
2 tablespoons Vegetable oil
1½ cup Chopped onion
1 Garlic clove; minced
28 ounces Canned whole tomatoes undrained, chopped
3 cups Water
⅔ cup Medium QUAKER Barley*
2 Beef bouillon cubes
1 tablespoon Sugar
1 tablespoon Paprika
½ teaspoon Salt (optional)
¼ teaspoon 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.

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.

Nutrition Information: 1 cup * Calories 240 * Protein 21g * Carbohydrate 21g * Fat 8g * Cholesterol 50mg * Dietary Fiber 3g * Sodium 425mg * Percent of Calories from Fat: 29% Exchanges: Starch/Bread 1, Meat 2, Vegetable 1-½ 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 Submitted By KAREN MINTZIAS On 03-05-95

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