Hungarian Barley Stew
Beef Stew, Hungarian Style
Hungarian Chicken Stew

Hungarian Barley Stew

1 1/2 lb. beef stew meat, cut into 1/2" cubes
2 Tbsp. vegetable oil
1 1/2 cup chopped onion
1 clove garlic, minced
1 (28 oz.) can whole tomatoes, undrained
3 cup water
2/3 cup pearled barley
1 Tbsp. sugar
1 Tbsp. paprika
2 tsp. salt (optional)
1/4 tsp. caraway seed (optional)
Dairy sour cream

In a 4 quart saucepan or Dutch oven, brown meat in oil. Add onion and
garlic; continue cooking until onion is tender; drain. Stir in remaining
ingredients except sour cream. Cover; bring to a boil. Reduce heat,
simmer
50-60 minutes or until meat and barley are tender, stirring occasionally.
Dollop individual servings with sour cream. Makes 8, one cup servings.




Beef Stew, Hungarian Style

1/4 cup butter, margarine or vegetable oil
1-2 med. onions, chopped
1 1/2 lb. stewing beef (chuck), cubed
1 tsp. salt or to taste
1/2 tsp. coarsely ground black pepper
1 Tbsp. sweet Hungarian paprika
1/2 tsp. dried marjoram, crumbled
1/2 tsp. caraway seeds (in strainer or cheesecloth)
2 carrots, scraped & cut in 2" pieces
2 stalks celery, cut in 2" pieces
1 green pepper, cut in 1" pieces
1-2 tomatoes, cut up (seasonal)
3/4 cup sour cream, for serving (optional)

Heat butter, saute onions until soft and golden. Add beef, stir, then
other ingredients. Add 1/2 cup water, cover, reduce heat and simmer for
about 1 hour. Stir occasionally and add water if needed. Taste for
seasoning, cook until tender. This may take up to 2 hours. I add 1/2
beef
bouillon cube for added flavor, if needed. Serve with noodles or
potatoes.
Szeged brand Hungarian sweet or hot paprika is available in most
supermarkets. Serves 4.



Hungarian Chicken Stew

1 broiler-fryer chicken, cut in serving pieces
1/2 cauliflower, separated into flowerets
2 potatoes (med.), pared and cubed
2 carrots, pared and sliced
1/2 eggplant, unpared, cubed
1 red or green pepper, sliced into strips
2 onions (med.), sliced
2 celery ribs, cut into 1 inch diagonal slices
1 1/2 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can tomatoes
2 cloves garlic, minced
1 1/2 cup chicken broth or bouillon
1 Tbsp. dried dill weed

Place chicken and vegetables in 4 quart casserole. Sprinkle with salt and
pepper. Add tomatoes and tomato liquid. Add garlic to chicken broth and
pour over ingredients in casserole. Sprinkle with dill. Cover tightly and
bake in 350 degree oven 2 hours, stirring after 1 hour. May also be
cooked
in crockpot, layering vegetables and chicken, on low for approximately
9-10 hours. Serves 4.


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