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June 2018

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Hungarian Barley Stew Recipe

Hungarian Barley Stew recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hungarian Barley Stew recipe  PDF


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 e cept 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.

Hungarian Barley Stew recipe and other cutch oven recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
764 people have voted
Last Reviewed on 2018-06-21



Thursday, Jun 21 2018 Download & Print Hungarian Barley Stew recipe  PDF   Cutch Oven recipes RSS   New

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