|Beef stew meat||1 Pound, cut into 1 inch cubes|
|Seasoned instant meat tenderizer||1⁄2 Teaspoon|
|Salad oil||2 Tablespoon|
|Canned mushroom gravy||10 1⁄2 Ounce (1 can)|
|Medium noodles||5 Ounce, uncooked|
Sprinkle meat with tenderizer; pierce each piece with fork.
Cover; refrigerate 2 to 24 hours.
In large skillet, brown meat in oil over medium heat.
Reduce heat; stir in gravy.
Cover tightly; simmer about 45 minutes, stirring occasionally.
(Meat will not be fork tender but it will be tender to eat.) Cook noodles as directed on package; drain.
Serve beef and gravy on noodles.
Complete the meal with Green and Gold Salad and Biscuit Fantans .
And for dessert, offer Caramel Peach Crisps