1 1/2 lbs. beef (cut in sm. pieces)
2 tbsp. vegetable oil
1 1/2 c. chopped onion
1 clove garlic, minced
1 (28 oz.) can whole tomatoes, undrained
3 c. water
2/3 c. barley
1 tsp. sugar
1 tbsp. paprika
2 tsp. salt (optional)
1/4 tsp. caraway seed (optional)
Sour cream (optional)

In 4 quart pan, brown meat in oil. Add onion and garlic. Continue cooking until tender. Stir in remaining ingredients except sour cream. Cover; bring to boil. Reduce heat; simmer 50 to 60 minutes or until meat and barley are tender, stirring occasionally. Individual servings can be topped with sour cream as desired.