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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This is a magazine clipping I've had. I still sounds good. Ingredients:
2 lbs beef stew meat, cut in 1-inch cubes |
2 tablespoons cooking oil |
1 cup carrot, chopped |
1 cup onion, sliced |
8 ounces tomato sauce |
1/4 cup brown sugar |
1/4 cup vinegar |
1/2 cup water |
1 teaspoon salt |
1 tablespoon worcestershire sauce |
4 teaspoons cornstarch |
1/4 cup water |
cooked noodles |
poppy seed (optional) |
Directions:
1. Brown meat in hot oil. Add carrot,onion, tomato sauce, brown sugar, vinegar, 1/2 cup water and salt.
2. Cover and cook over low heat until meat is tender, about 2 hours.
3. Combine cornstarch and 1/4 c water; add to beef mixture. Cook and stir until thickened and bubbly.
4. Serve over noodles sprinkled with poppy seeds. If desired, garnish with carrot curls and parsley.
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