Sweet and Sour Beef Stew

In a 3-quart saucepan, brown the meat, half at a time, in hot oil.

In the same saucepan, combine the meat, carrot, onion, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire sauce and salt. Cover and cook over low heat until the meat is tender (about 1 1/2 hours).

Blend 1 tablespoon cold water with the cornstarch. Add to the stew.

Cook and stir until thickened and bubbly. Serve the stew over the noodles, sprinkled with poppy seed.

Makes 4 to 6 servings.