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

In large, heavy skillet with cover, melt butter. Add garlic and onions and cook for 2 to 3 minutes. Add short ribs and brown slowly on all sides. Pour tomatoes over all; add seasonings. Cover pan and simmer for 1 1/2 to 2 hours, turning meat occasionally. During the last 30 to 45 minutes of cooking time, add carrot and green pepper strips. Serve short ribs over noodles with sour cream gravy. Add 2 bouillon cubes to cooking liquid for noodles, drain, and dress with butter.

GRAVY:

1/4 c. flour
1/2 c. water
2 c. drippings
1 c. sour cream at room temperature

Skim fat off simmering liquid. Add water to flour to make a smooth paste. Gradually add to drippings and cook, stirring, over medium heat, until thickened. Boil 2 minutes, remove from heat, and stir in sour cream. Heat to serving temperature and do not boil.