I have made this twice now. The first time I didn't alter the original recipe at all, except for cutting the sugar in half, as some have recommended. It turned out very, very good, and I was excited to make it again.
The second time, though, I changed the recipe a bit to suit my own tastes: I still cut the sugar in half, but I added a bit more vinegar (about 50% more), plus I added two teaspoons of caraway seeds and two bay leaves. I also browned the beef beforehand, and drained off most of the fat (retaining about three tablespoons or so for flavor). And it was a knockout! It's so awesomely good, this is going to become one of my stand-bys for sure. Thanks, Ron!
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I have made this twice now. The first time I didn't alter the original recipe at all, except...