Combine all ingredients except
noodles and sour cream in a Dutch oven or large pot, stirring well to combine
ingredients. Bring to a boil over high heat, turn down immediately to medium low
heat and cook for 2-3 hours until meat is tender. Uncover and let simmer another
15-20 minutes or until sauce has reduced and is "almost" getting thick - close
to a catsup consistency.
Serve over cooked egg noodles
and garnish with a dollop of sour cream. Serves 3-4.
Note: neither of us felt that
this needed any salt or pepper, but taste first and add if you think it needs
it. Also, the original recipe specified using a crockpot but Jay prefers using
the stove method.