Hungarian Barley Stew
Sarpagyong Porkolt

1 1/2 Lbs beef cut in 1/2 cubes
2 Tbs lard, butter or oil
1 1/2 cups chopped onion
1 or 2 garlic clove - minced
28 oz can tomatoes undrained
3 cups water
2/3 cup barley
2 beef bouillon cubes
1 Tbs sugar
1 Tbs paprika (I use more)
1/2 tsp salt (optional)
1/4 tsp caraway seed
sour cream

in 4-quart saucepan, brown meat. 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 and cover. Simmer 45
to 50 minutes or until meat and barley are tender,
stirring occasionally. Top each serving with sour
cream, if desired. 8 servings