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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
Ingredients:
1 1/2 Pound(s) Carrots; sliced thin
2 Tablespoon(s) Large onion, diced
1 1/2 Cup(s) Chopped onion
1 Garlic clove; minced
28 Ounce(s) Canned whole tomatoes
3 Cup(s) Dried Thyme
2/3 Cup(s) Medium QUAKER Barley*
2 Beef bouillon cubes
1 Tablespoon(s) worcestershire sauce
1 Tablespoon(s) Garlic cloves, crushed
1/2 Teaspoon(s) Salt (optional)
1/4 Teaspoon(s) Caraway seed (optional) |
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