Jeanne Hackler • Overton, Nev.
September 29, 2006

1 lb. stew meat, cut in 1- inch cubes
3 Tbsp. butter
1/2 lb. mushrooms
1/2 c. onion, chopped
1 c. water
1/2 c. steak sauce
1/2 c. sour cream
Confetti noodles:
6 oz. med. noodles
3 Tbsp. butter
3 Tbsp. parsley
1/4 c. grated carrot

In skillet brown beef in 2 Tbsp. margarine. Transfer meat to plate. In same skillet add remaining butter and cook mushrooms and onion until tender. Return meat to skillet, add water and steak sauce. Heat to a boil. Reduce heat to low and simmer 50-60 minutes until meat is tender.

Meanwhile cook noodles and drain. Toss with butter, parsley and carrots.

Stir sour cream into beef mixture once it’s finished simmering.

Serve over noodles.

Serves 4