The best part was the brown sugar. I prepared this in a frying pan with the intention of transferring it to the crock pot for serving later. I found the original to be way too dry for that and added a whole cup of water! I also did not use the green pepper as my digestive tract just doesn't handle that well.
This recipe closely resembles one I've been making for about 50 years and which my family raves about. Instead of mustard it calls for Worcestershire Sauce. It also has about a half tsp of oregano in it. I usually stir in a tablespoon of flour after browning the meat and onions, which gives it a nice consistency--sloppy, but not overly so.
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The best part was the brown sugar. I prepared this in a frying pan with the intention of...