1 bag dumpling
egg noodles
2 pounds beef stew chunks, cut bite size
1 medium white onion, chopped
SAUCE:
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.
