Sweet Sour Beef Stew
|Beef stew meat||1 1⁄2 Pound, cut in 1-inch cubes|
|Cooking oil||2 Tablespoon|
|Carrots||2 Medium, shredded|
|Onions||2 Medium, sliced|
|Canned tomato sauce||8 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Cold water||1 Tablespoon|
|Hot cooked noodles||1 Cup (16 tbs)|
In 3-quart saucepan brown meat, half at a time, in hot oil.
In same saucepan combine meat, shredded carrot, sliced onion, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire, and salt.
Cover and cook over low heat till meat is tender, about 1 1/2 hours.
Blend 1 tablespoon cold water with cornstarch; add to stew.
Cook and stir till thickened and bubbly.
Serve stew over noodles sprinkled with poppy seed.
Garnish with carrot curls and parsley, if desired.