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Prep 15 mins
Cook 2 hrs
My Grandmother got this recipe from the Chicago Tribune in the 1940's and it has been a family favorite ever since. It has such a wonderful aroma while it is cooking.
- 2 lbs beef stew meat, cut into 1-inch pieces
- 4 tablespoons canola oil
- 1 cup yellow onion, sliced
- 1 minced garlic clove
- 3⁄4 cup ketchup
- 1⁄3 cup Worcestershire sauce
- 1 teaspoon vinegar
- 1 tablespoon brown sugar
- 2 teaspoons Hungarian paprika
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 1 dash pepper
- 3 cups water
- 2 tablespoons flour
- 1⁄4 cup water
- 1 (16 ounce) box rotini noodles
- Brown meat in hot oil, add onion and garlic, finish browning.
- Stir in ketchup, Worcestershire sauce, vinegar, and spices.
- Add 3 cups water and simmer for 2 hours.
- Thicken liquid with 2 tbsps flour and 1/4 cup water. You may also use cornstarch if you prefer. Also you may need to repeat if it is not thick enough for your tastes.
- Serve over hot cooked noodles. Any kind of noodles are fine I like the rotini because it holds the sauce better.
This is great! I made it for my family and they devoured it. I will defininately make this many more times!