Recipe for Hungarian Barley Stew 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1/2 lb Beef stew meat cut into 1/2-inch cubes
2 tbl Vegetable oil
1/2 cup Chopped onion
1 x Garlic clove, minced
28 oz Canned whole tomatoes undrained, chopped
3 cup Water
2/3 cup Medium QUAKER Barley*
2 x Beef bouillon cubes
1 tbl Sugar
1 tbl Paprika
1/2 tsp Salt (optional)
1/4 tsp Caraway seed (optional)
Instructions:
Instructions: 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.

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