12 oz Stew beef cut into bite sized pieces
1/2 Tbsp Oil
1 3 inch Onion cut in half lengthwise and sliced into 1/4 inch slices
3Tbsp Margarine
3 Tbsp Flour
2 Cups Very warm water
1 tsp Salt
1/2 tsp Pepper
1 Clove Garlic, pressed
1 3 1/2 oz can Mushroom stems and pieces (optional)
6 oz Wide noodles, cooked and kept warm

In a 12 inch skillet, brown beef until WELL BROWNED on all sides. This is where flavor is developed. Remove beef to a bowl and keep warm. In same skillet, add onions and oil, saute until golden and remove to bowl with the beef.
In same skillet melt margarine and flour. Stir mixture over medium high heat until the flour turns brown. Remove skillet ftom heat, add water a little at a time, stirring constantly. Lumps will dissolve during cooking.
Add salt, pepper and garlic.
Return meat and onions to the pan, cover and simmer 1 1/2 hours.
Add mushrooms a few minutes before serving. Sauce should resemble a medium gravy and be thick enough to cling to the noodles. Cornstarch dissolved in a little water can be used for further thickening. Serve over noodles.

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