Print Recipe

Barley Stroganoff Stew

RG

Ingredients

  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 (10 1/2 ounce) can condensed beef broth
  • 1/2 cup water
  • 1/2 cup pearl barley
  • 2 tablespoons ketchup
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • Dash of pepper
  • 2 cups sliced fresh mushrooms
  • 1/2 cup sour cream

Instructions

  1. Mix all ingredients except the sour cream in a 4-quart slow cooker.
  2. Cover and cook on LOW for 7 to 8 hours.
  3. Turn off heat then stir in sour cream.
  4. Serve over egg noodles.

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