Friday, August 16, 2024

BARLEY STEW


2 tbsp canola oil
1 1/2 lbs beef cubes, trimmed
2 large onions, diced
1 medium-sized 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, paprika, 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
file photo for reference only




No comments:

Post a Comment

Note: Only a member of this blog may post a comment.