Title: Hungarian Barley Stew
Categories: Main
Yield: 8 Servings

1 1/2	lb	Beef stew meat - cut into 1/2-inch cubes
2	tb	Vegetable oil
1 1/2	c	Chopped onion
1		Garlic clove; minced
28	oz	Canned whole tomatoes - undrained, chopped
3	c	Water
2/3	c	Medium QUAKER Barley*
2		Beef bouillon cubes
1	tb	Sugar
1	tb	Paprika
1/2	ts	Salt (optional)
1/4	ts	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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