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Hungarian Barley Stew
Serving Size : 8

1 1/2 pounds beef stew meat, cut in 1/2" cubes
2 tablespoons vegetable oil
1 1/2 cups chopped onion
1 garlic clove, minced
28 ounces diced tomatoes, with juice
3 cups water
2/3 cup pearled barley
2 beef bouillon cubes
1 tablespoon sugar
1 tablespoon paprika
1/2 teaspoon salt, optional
1/4 teaspoon caraway seeds, 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.

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