1/4 c. (1/2 stick) butter
1 clove garlic, minced
1 lg. onion, thinly sliced
8 beef short ribs (3 or 4 lbs.) or country ribs
1 (1 lb.) can stewed tomatoes
1 bay leaf
Hot buttered noodles
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. marjoram
1 lb. carrots, peeled & cut in strips
1 lg. green pepper, cut in strips

SOUR CREAM GRAVY:

1/4 c. all-purpose flour
1/2 c. water
2 c. drippings
1 c. dairy sour cream

Melt butter in large, heavy skillet with cover. Saute garlic and onion 2 to 3 minutes. Add short ribs and brown slowly on all sides. Pour tomatoes over all; add seasonings. Cover and simmer 1 1/2 to 2 hours, turning meat occasionally. Add carrots and green pepper to skillet during the last 30 to 45 minutes of cooking time. Place noodles on platter and top with meat and vegetables. Keep warm.

FOR SOUR CREAM GRAVY: Add water gradually to flour to make a smooth paste. Gradually add to drippings. Cook over medium heat, stirring constantly, until thickened. Cook and stir 2 additional minutes. Remove from heat; stir in sour cream. Heat to serving temperature (do not boil).