German Beef Supper

• 1 1/2 lb. beef stew meat, cut into 1-inch cubes
• 2 Tbsp. Crisco shortening
• 1 large apple, shredded (1 c.)
• 1 medium carrot, shredded (1/2 c.)
• 1/2 onion, sliced
• 1/2 c. water
• 1/3 c. red wine
• 1 tsp. salt
• 1 clove garlic, minced
• 2 beef bouillon cubes
• 1 bay leaf
• 1/8 tsp. dried thyme
• 4 c. medium noodles
• 2 Tbsp. margarine
• 1/4 tsp. poppy seed
• 4 tsp. cornstarch
• 1/4 c. cold water

1. Brown meat in hot Crisco, add apple, carrot, onion, 1/2 cup water, wine, salt, garlic, bouillon cubes, bay leaf and thyme. Cover and simmer for 2 hours.
2. Remove bay leaf.
3. Cook as per package directions the noodles.
4. Drain.
5. Add margarine and poppy seed to noodles and mix.
6. Combine cornstarch and cold water.
7. Add to beef mixture.
8. Cook and stir until thickened.
9. Add 1/4 teaspoon Kitchen Bouquet for color and mix.
10. Serve over poppy seed noodles. Serve with pumpernickel bread.

beef stew meat, shortening, apple, carrot, onion, water, red wine, salt, clove garlic, bay leaf, thyme, noodles, margarine, poppy seed, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659125 (may not work)