Sweet-Sour Beef Stew
|Stew meat||1 1⁄2 Pound|
|Cooking oil||2 Tablespoon|
|Tomato sauce||8 Ounce|
|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|
|Cooked noodles||2 Cup (32 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.