European Recipes: Hungarian Recipes: 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