Savory Beef and Vegetables (Southern Living 1979)

For some reason this recipe caught my eye in the July section of the 1979 Southern Living cookbook.  Not sure why, because I knew that I wouldn't be able to cook it like it prescribed.  Mushrooms?  A jar of onions?  Pepper strips?  No, I knew none of those things would work for my (picky) husband or even for my not-so-picky children.  Did I mention that I don't like mushrooms either?  Despite these "minor" issues, I wanted to give it a go.  And with all my tweaks this was a huge success for my family.  When I asked K-man what I could do to make it better, his response was "nothing."  :-)

Savory Beef (adapted from Savory Beef and Vegetables (Southern Living 1979))
1/2 cup tomato sauce
1-2 t brown sugar (I used closer to 1 t)
1/2 t salt
1/8 t pepper
1-1/2 T Worcestershire sauce
1 T apple cider vinegar
2 T white cooking wine
1 pound steak (I used sirloin), cut into 1-inch cubes
1 T cornstarch
Noodles (I used whole-wheat rotini)

Combine tomato sauce, brown sugar, salt, pepper, Worcestershire sauce, vinegar, and wine into a gallon size ziploc bag; mix well.  Add steak; make sure the steak is well coated with the liquid mixture.  Marinate overnight in refrigerator.  Mine marinated about 19-20 hours.
Remove steak from marinade.  Add cornstarch to marinade, stir well, and pour into a skillet.  Add steak to skillet; simmer 15-20 minutes, stirring occasionally.  Meanwhile, cook noodles.
Serve over noodles.

Lindy