Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         clove         fresh garlic, crushed, peeled, finely minced (optional)
1         medium        mild sweet-type onion, peeled, coarsely chopped
4         medium        carrots, scraped, rinsed, chopped
2         ribs          celery, scraped to remove strings, rinsed, chopped 
4 to 6    short ribs    beef or 1 pound cubed beef
2         Tablespoons   Bacon fat (if needed)
1/2       small can     Tomato Paste
2 or 3    Tablespoons   Dark Brown Sugar
2                       Knorr Beef Bouillon Cubes
1/2       cup           red wine (optional)
2         Tablespoons   Kitchen Bouquet Browning Sauce OR Hoisin Sauce
3         Tablespoons   Corn Starch dissolved in 
1/4       cup           water
1/2       teaspoon      dried Parsley
1/4       teaspoon      Herbs Provencal [McCormick puts some out]
1/4       teaspoon      dried Basil
1         small jar     mushrooms, drained (optional)
6 to 8    ounces        egg noodles
                        water to cover
1         teaspoon      table salt
                        salt 
                        black pepper

Preparation:

Prepare the garlic, onion, carrots, celery. Set aside. Turn burner on under Dutch oven or heavy roasting pan for which you have a lid. Add 2 Tablespoons bacon fat or oil. Heat. Add ribs or cubed beef and brown on all sides, turning as needed. Push meat to side in pan. Add the tomato paste. Stir it in and cook, stirring often until it caramelizes. Add onions and cook until translucent, stirring often. Add garlic, carrots, celery. Stir in well. Cook a few minutes to allow these to caramelize. Add Dark brown sugar. Add 1/2 cup red wine (optional). Add 2 Tablespoons Kitchen Bouquet Browning Sauce OR Hoisin Sauce, plus about 2 cups hot water. Cook over medium heat with lid on for about 45 minutes or as long as needed to reduce sauce and tenderize meat and vegetables. Meanwhile, prepare the noodles in salted water according to package directions. Pour cooked noodles into colander and place colander over hot water to hold noodles and keep them hot. Combine and mix the water and Corn Starch. Add to the pot. Stir in well to combine quickly. Add a bit more water, if needed to make good sauce. Nita's Note: If sauce is too greasy, use a couple of slices of bread floated on top to remove grease. Also a couple of folded paper towels placed on top will absorb excess grease. Discard bread or paper towels if used. Drain and add mushrooms if desired. Serve mixture over drained hot noodles. Add salt and black pepper as needed. Serve with hot buttered Southern Corn Bread (I recommend White Lily White Buttermilk Cornbread Mix -- see label), plenty of ice cold tea. Apple pie -- YUMMY!!! ENJOY! Nita Holleman, 2002