1 1/2 lbs. beef stew meat, cubed
1 (4 oz.) can mushrooms, sliced and drained (fresh mushrooms can be used instead)
1/2 clove garlic, finely chopped
3/4 c. onions, sliced
3 tbsp. vegetable oil
1 bouillon cube
1 c. hot water
1 (8 oz.) can tomato sauce
2 tsp. sugar
2 tsp. Worcestershire sauce
1 tsp. oregano
1 tsp. salt
1/8 tsp. pepper

Brown meat, garlic, onions and mushrooms in vegetable oil in Dutch oven or other large heavy pan. Dissolve bouillon cube in hot water; add with mushroom liquid and remaining ingredients to meat.

Cook over low heat until meat is tender, 2-3 hours, stirring occasionally. Add more water as needed. Thicken liquid if necessary. Serve over hot noodles, rice or spaghetti.

Note: Freezing enhances the flavor. Yield: 4 to 6 servings.