Title: Hungarian barley stew
 Categories: Main dish
      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.