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  • 2 Tablespoon(s) vegetable oil
  • 1-1/2 Cup(s) chopped onion
  • 1 Clove(s) Garlic, minced
  • 2/3 Cup(s) Medium Quaker® Barley
  • 1 Pound(s) beef boneless chuck, tip or round roast
  • 1 Tablespoon(s) Sugar
  • One 28-ounce can whole tomatoes, undrained, chopped
  • 1 Tablespoon(s) Paprika
  • 1/2 Teaspoon(s) salt (optional)
  • Sour cream (optional)

Cooking Instructions

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.

COOK NOTE:

To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley. Cook meat, onion and garlic as directed above. Stir in remaining ingredients except 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.


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