Any time I make this, I make it in the crockpot. It gives the meat so much tenderness, and I don't even brown the meat- I found that I can reduce the fat content by omitting the shortening. When I make this in the crockpot (to serve TWO people) , I use 3/4 cups water, 1/4 cup ketchup, 1 tsp brown sugar 3/4 tsp paprika 3/4 tsp worchestershire sauce 1/2 tsp salt 1/4 dijon mustard, 2 garlic cloves minced, dash of cayenne pepper. I mix the sauce together and pour over the beef stew meat and cook on high for about 6 hours. Sometimes I will take some of the leftover sauce, and will whisk in some flour to make a gravy, and will serve the meat and gravy on top of boiled egg noodles or spaetzle. This is a great dish for those nippy fall or winter evenings.
YUM! If I could give this more stars I would! We just LOVED this dish! Super quick, easy and tasty! I used tenderized extra lean stew meat in place of the lean beef chuck, and this cut the cook time by 1/2! I also cut back the salt to 1 tsp, which was plenty. I used 1/2 cup olive oil instead of shortening (personal pref) and did not need to add any water or flour! There was plenty of juice in the pan once all the other ingredients were added in. Wonderful aroma while cooking! Pretty presentation! Served with stiff mashed potatoes and salad! Thanks for a new family favorite!
This was yummy and my kids 3 and 8 loved it which is rare. I also used olive oil instead of the shortening. I left out the mustard powder and most of the salt. I have this exact recipie in my Betty Crocker Recipie Card Library. I will make it again. I served over noodles.
A great comfort food dish when served over long grain rice(please don't use instant). I used about 1/3 cup of olive oil instead of the shortening reduced the salt to 1 tsp and did not make any other changes. Leave the brown sugar in it is not that sweet. Taste even better warmed up the next day.
I really enjoyed making this recipe. This is very much like the German type of Goulash that I am used to my Mom making.
Excellent. A little too salty for me but the rest of the family thought it was just right.
I received this recipe many years ago from a co worker I no longer can find. I was thrilled to find this! This is one of my favorite recipes with just a hint of spiciness. You have got to try this one.
I made this years ago when I was in Holland; I ran out of the ketchup one day (at about 1/2 cup) so went to the local Spar market to get more - all they had was Curryketchup so I used it as the remaining 1/4 cup - it came out great! When I returned to the States Curryketchup wasn't readily available so I added about 1/2 tsp curry powder to it (that's a "guesstimate")- still good! Also added mushrooms. My daughter was asking about this recipe a couple days ago and I couldn't find it...until now! Thanks for posting it!
This has been a family favorite for years and I'm glad to see it on this website! One change I make is to use equal parts corn starch & water instead of flour for thickener- it does not clump and gives the sauce a light sheen. Egg noodles are best with it!
This was alright. Boyfriend said he liked it but never touched the leftovers. I didn't think it was bad but didn't really care for it either. Looked pretty bad tasted okay.
