1 1/2 lbs. stew beef, cut in 1 inch cubes
2 tbsp. cooking oil
1 c. chopped or grated carrot
1 c. sliced onion
1 (8 oz.) can tomato sauce
1/4 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
4 tbsp. cornstarch
Hot cooked noodles
Poppy seed (optional)

Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours.

Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over noodles sprinkled with poppy seed. Garnish with carrot curls and parsley if desired. Makes 4 servings.