2 tbsp. flour
1 tsp. salt
1 1/2 lb. kabob steak
1 1/2 tbsp. butter
1/2 c. ketchup
2 tbsp. brown sugar
2 tbsp. red wine vinegar
1 1/2 tsp. Worcestershire sauce
1/2 c. water
6 sm. onions
3 lg. carrots, sliced
2 stalks celery, sliced
1/2 c. sliced mushrooms
Parsley

Combine flour with salt and pepper. Dredge meat in flour. In Dutch oven brown meat in butter; drain off fat well. Combine ketchup, brown sugar, vinegar, Worcestershire, water, and 1/2 teaspoon salt. Add to meat along with onions.

Simmer covered 1 1/2 hours, stirring twice. Add carrots, celery, and mushrooms; cook 30 minutes more. Serve over buttered noodles or with mashed potatoes. Garnish stew with parsley.