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.