Hungarian Barley Stew

* Exported from MasterCook II *

Hungarian Barley Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

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 1-1/2
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

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