This is by no means a fancy meal, but it sure does satisfy!  Just as soon as you see those onions start to come up in the garden or appear in the farmer’s markets, get out your best skillet and get your family up to the table.  No one goes away hungry!

1 Tablespoon all purpose flour
1 teaspoon dried parsley
4 (4 oz.) lean beef steaks, cubed
½ C. chopped spring onions
1 C. shredded carrots
1 C. chopped celery
1 (15 oz.) can chunky tomato sauce
1 (10 ¾ oz.) can cream of mushroom soup
1 teaspoon Worcestershire sauce
¼ C. water
cooking spray
hot cooked egg noodles

Combine flour and parsley flakes. Coat beef cubes with mixture. Spray a large skillet with cooking spray and lightly brown meat on both sides. Sprinkle onion, carrots, and celery over meat. Combine tomato sauce, mushroom soup, Worcestershire sauce, and water in a small bowl, mix well. Spoon mixture over vegetables and meat. Lower heat, cover and simmer about 20 to 30 minutes or until vegetables and meat are tender.  Serve over noodles.  (Serves 4)

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