Curried Beef Bake
| 2 Tbsp. all-purpose flour | 1/2 tsp. salt |
| Dash of pepper | 1 lb. beef stew meat, cut in 1/2-inch cubes |
| 2 Tbsp. cooking oil | 1 Tbsp. instant minced onion |
| 1 5 1/2-ounce pkg. noodles w/sour cream mix |
1 8-ounce can tomato sauce |
| 2 Tbsp. butter/margarine | 1 1/2 tsp. curry powder |
| 1/3 cup finely crushed rich round crackers (8 crackers) |
In paper or plastic bag, combine flour, salt and pepper. Add beef cubes, a few at a time; shake to coat. In a large skillet, brown meat in hot oil. Remove from heat & drain excess fat. To skillet, add instant minced onion & 2 1/4 cups water; cover and simmer for 30 minutes.
Meanwhile, cook noodles from the mix in large amount boiling salted water for 5 minutes; then drain. In same saucepan, blend sauce mix, tomato sauce, butter & curry. Stir in meat mixture; fold in cooked noodles.
Turn mixture into a 1 1/2-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Uncover and sprinkle with cracker crumbs; bake till crumbs are lightly brown, about 10 minutes longer. Serves 4 people
