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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Barley Stroganoff Stew Recipe

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This recipe for Barley Stroganoff Stew is from The Givone Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound beef stew meat, cut into 1/4" thick strips
1/2 cup finely chopped onion
1 garlic clove, minced
1 10 1/2 ounce can condensed beef broth
1 cup water
1/2 cup pearled barley
2 tablespoons ketchup
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
2 cups mushroom slices
1/2 cup dairy sour cream
Chopped parsley (optional)
Directions:
Directions:
Brown meat, onion, and garlic in 2 tablespoons of oil in a 3-4 quart saucepan.

Stir in remaining ingredients, except mushrooms and sour cream. Bring mixture to a boil. Cover and cook over low heat for about 1 hour 15 minutes.

Add mushrooms and continue cooking for 15 minutes.

Remove from heat and stir in sour cream.

Sprinkle with chopped parsley to serve, if desired.
Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
Reference: Quaker Barley

 

 

 

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