1 ½ pounds beef for stew, cut into 1/8-inch slices.
2 tablespoons margarine or butter
1 ½ cups beef bouillon
2 tablespoons catsup
1 small clove garlic, finely chopped or 1/8 teaspoon instant minced garlic
1 teaspoon salt
8 ounces of mushrooms, sliced
1 medium onion, chopped (about ½ cup)
3 tablespoons flour
1 cup dairy sour cream
3 or 4 cups hot cooked noodles
1 tablesppon margarine or butter
1 teaspoon poppy seed.
Cook and stir beef in 2 tablespoons margarine in 10-inch skillet over low heat until brown. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the catsup, garlic and salt into skillet. Heat to boiling reduce heat. Cover and simmer until beef is tender, 1 to 1 ½ hours.
Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and the flour in tightly covered container; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat through.
Toss noodles with 1 tablespoon margarine and the poppy seed. Serve beef mixture over hot noodles. 6 servings
NOTE: Beef is easier to slice if partially frozen.
