*  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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