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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Robert Fallon, Sayville, New York Ingredients:
1 pound boneless beef chuck roast or boneless beef rump roast, cut into 1-inch pieces |
2 tablespoons canola oil |
1/2 cup sliced onion |
1 garlic clove, minced |
1/3 cup ketchup |
2 to 4 tablespoons worcestershire sauce |
1/2 teaspoon white vinegar |
1/2 teaspoon brown sugar |
1-1/4 teaspoons paprika |
1 teaspoon salt |
1/2 teaspoon ground mustard |
dash crushed red pepper flakes |
1-2/3 cups water, divided |
1 tablespoon king arthur unbleached all-purpose flour |
hot cooked egg noodles |
Directions:
1. In a Dutch oven, brown beef in oil over medium-high heat. Add onion and garlic; cook until tender.
2. In a small bowl, combine the ketchup, Worcestershire sauce, vinegar, brown sugar, seasonings and 1-1/2 cups water. Stir into beef. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
3. Combine flour and remaining water; gradually stir into beef mixture. Cook and stir for 2-3 minutes or until thickened. Serve with noodles. Yield: 4 servings.
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