Low GI Hungarian Stew

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Kooky
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Low GI Hungarian Stew

Post by Kooky » 14th Aug, '08, 09:43

As an antidote to all Bender's scrumptious recipes, here's a slightly more healthy one.

Hungarian Beef Barley Stew - Low GI

A delicious and very satisfying main dish stew.

2 Tablespoons vegetable oil
1 1/2 lbs beef stew meat, cut in 1/2" cubes
1 large onion, chopped
2 garlic cloves, minced
1 28 oz can tomatoes, undrained
3 cups water
3/4 cup pearled barley
1 Tablespoon sweet Hungarian paprika
2 tsp salt
1/4 tsp caraway seeds
1 cup sour cream

Heat oil in a 4 quart sauce pan or Dutch oven. Brown meat in oil in two batches. Add onion and garlic and cook until onion is tender. Drain off excess fat. Stir in remaining ingredients except sour cream. Bring to a simmer. Cover and reduce heat to low and simmer, stirring occasionally, meat and barley are tender (about 1 hour). Ladle into individual serving dishes, topping each with sour cream. Yield 6 - 8 main dish servings.

Note:
* For the bovine dairy-intolerant, Sheep's Yoghurt works very well as a substitute for sour cream.
* The barley makes it very filling - no need for potatoes, bread, etc., - but you can also pad it out with carrots.

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