2 tbsp canola oil
1 1/2 lbs beef cubes, trimmed
2 large onions, diced
1 medium-siized green pepper, chopped
1 can (28-oz) whole tomatoes
1/2 cup ketchup
2/3 cup dry small pearl barley
1/2 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1 pkg (10-oz) frozen baby lima beans
3 cups water
1 cup sour cream
Heat the oil in a large skillet and brown the beef cubes. Add the onions and bell pepper; saute until crisp tender. Transfer mixture to a slow cooker or crockpot.
Add the tomatoes, ketchup, barley, salt, pepper, parika, beans, and water; stir to blend.
Place lid on cooker and cook on high setting for 5 hours.
Before serving, stir in the sour cream.
Note: This is a Hungarian recipe that would likely be served with cabbage slaw.
Yield: 8 servings
Note: This is a perfect diabetic-friendly recipe.