Moneysworth Beef Stew

1 pound beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1 small clove garlic, mashed
1 can (1 pound) tomatoes, broken up
2 tablespoons soy sacue
1/2 teaspoon ground ginger
1 envelope or 1 1/2 teaspoons instant beef broth
1 green pepper, cu into strips
2 tablespoons cornstarch
2 tablespoons cold water
1 package (8 ounces) noodles, cooked and drained

1. Brown beef in hot oil in large skillet. Remove with slotted spoon to bowl.

2. Stir in onion and garlic, scraping up brown bits clinging to pan. Return meat to pan; stir in tomatoes, soy sauce, ginger and broth. Bring to boiling. Lower heat, cover and simmer 1 1/2 hours until meat is tender.

3. Add peppers, cover and cook 5 minutes. Combine cornstarch and cold water in small cup. Stir into stew. Cook until thickened and bubbly. Serve over hot noodles.

Makes 4 servings at 38 cents each.


[Magazine clipping. Today's recipe was going to be "Surpriseburgers,"but the recipe was not all there. But as I finished keying in this recipe, I found the end of the Surpriseburger recipe, tacked onto the end of this one. Tomorrow, then, Surpriseburgers. Stay tuned.]