1 can (1 lb. 13 oz.) peach slices
1 1/2 lb. shoulder steak, cut 1/2" thick
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. salad oil
1 can (1 lb.) tomatoes
1 tsp. caraway seeds
Hot noodles

Drain peaches, reserving 1/2 cup syrup. Cut beef into 2 x 1 inch strips. Combine flour, 1/2 teaspoon salt and pepper. Dredge meat in seasoned flour and brown in hot oil, reserving leftover flour mixture.

Stir in reserved peach syrup, remaining 1 teaspoon salt, tomatoes and caraway. Cover and simmer 1 1/2 hours or until meat is tender.

Mix leftover seasoned flour with water to make a smooth paste; stir into meat mixture. Cook and stir until thick. Add peaches and heat. Season to taste. Serve over hot noodles. Serves 4-6.