Ingredients
- 1 onion thinly (sliced)
- 1 pound stew beef
- 8 oz tomato sauce
- 1/4 cup water
- 2 tablespoons cooking oil
- 1 tablespoon flour
- 1 1/2 teaspoons worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
Combine flour, salt, and pepper. Coat meat and brown slowly in oil. Add remaining ingredients; cover and simmer 1 1/2 to 2 hours or until tender. Serve over rice or noodles.
Serves: 4
Note: Dr. John G. Barker is past president of Marshall University at Huntington, WV
