"With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off," notes Margaret Ashcraft of Piqua, Ohio. "Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles."
“I modified the ingredients in this main dish to suit my family,” notes Geri Faustich of Appleton, Wisconsin. “It’s quick to put together in the morning, and at the end of the day, all we do is cook the noodles and eat!” TIP: “This recipe can be doubled or tripled, which I often do when we’re spending time at the cottage with two other families.”
When I was a young girl, Aunt Fran always made this when we went to visit...my brother and I would have been disappointed if she didn't because it was our favorite. It's quick to make on busy days, and also freezes well.—LaVergne Krones, Matteson, Illinois
This is a truly authentic "Old World recipe"—friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day!
Meet the Cook: You could call me a "recipe tinkerer". It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and make the final result my own!
-Shawn Asiala, Boca Raton, Florida