Recipe: Hungarian Barley Stew (using beef stew meat and tomatoes)

HUNGARIAN BARLEY STEW

1 1/2 pounds beef stew meat, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 1/2 cups chopped onion
1 garlic clove, minced
1 (28 ounce) can whole tomatoes, undrained, chopped
3 cups water
2/3 cup Medium Quaker Barley, uncooked*
2 beef bouillon cubes
1 tablespoon sugar
1 tablespoon paprika
1/2 teaspoon salt (optional)
1/4 teaspoon caraway seed (optional)
Sour cream (optional, for serving)

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.

op each serving with sour cream, if desired.

*To use Quick Quaker Barley, brown meat, onion and garlic as directed above. Stir in remaining ingredients, except barley and sour cream. Reduce heat to low; cover. Simmer 30 minutes. Stir in 1 cup quick barley. Continue simmering 20 minutes or until meat and barley are tender, stirring occasionally.

Makes 8 servings (1 cup each)
Source: Recipe booklet: Quaker's Best Barley Recipes, 1992 The Quaker Oats Company