Beef Paprika Noodles
1 bag dumpling egg noodles
2 pounds beef stew chunks, cut bite size
1 medium white onion, chopped
1 1/2 cups ketchup
2 tablespoons brown sugar
3 tablespoons Worcestershire sauce
4 teaspoons paprika
1 teaspoon dry mustard
2 cups water
2 tablespoons flour + 1/4 c. water (thickener)
Cut down the stew chunks into more bite size portions and place them into the electric skillet with some olive oil. Dice the onion and add it into the skillet. Set the skillet to 200-250ºF. Cook the meat/onions only long enough to brown the meat. Turn the skillet down to “Simmer”. While the meat continues to simmer begin preparing the sauce mix. Add all of the above listed ingredients in a bowl and then stir using a whisk.
Add sauce to the beef/onion mixture in the electric skillet (Note you may need to drain to liquid out of the skillet prior to adding the sauce mix). Leave the temp. set. In a cup, mix 1/4 cup of warm water and 2 Tbsp of flour until the flour is dissolved. Add the mixture in the electric skillet and stir. This is used to thicken the sauce. You may or may not want to repeat this process depending on how thick you want your sauce. Let this mixture simmer for approximately one hour.
Put a pot of water on the stove and add a small amount of olive oil to the water and a dash of salt. Bring this to a boil about 25 minutes prior to the time you wish to serve your meal. Once the water is boiling, add your noodles and let them cook according to the directions on the package (usually 10-12 minutes). Drain the noodles, Scoop out generous portions of the mix over the noodles and serve.
Serves 4 nicely, double the recipe for more.
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