1 Tbsp. all-purpose flour
1/2 tsp. dry mustard
1/4 tsp. each: salt and pepper
3/4 lb. boneless beef top round steak, fat trimmed and cut into 1/2-inch pieces
1 1/4 c. water
1/4 c. vinegar
1 medium onion, thinly sliced
1 Tbsp. brown sugar
1 bay leaf
dash of ground cloves
2 c. medium noodles
4 gingersnaps


Put flour, mustard, salt and pepper in plastic bag and shake; add meat and toss to coat well. Spray a medium sized skillet with Pam or nonstick cooking spray and quickly brown meat over medium-high heat. Add water, vinegar, onion slices, brown sugar, bay leaf and cloves to meat. When boiling, reduce heat, cover and simmer about 15 minutes or until meat is tender. While meat is cooking, cook noodles according to package directions in a large saucepan. (Use 4 cups hot water instead of following directions). Drain. Crumble gingersnaps and add to meat mixture. Cook and stir about 5 minutes until it is thickened. Remove and discard the bay leaf. Serve over the hot noodles. Makes 4 servings.

Per Serving: 242 Calories, 5 g. Fat, 70 mg. Cholesterol and 482 mg. Sodium.