SAUCY BEEF STRIPS

1 ½ LBS. SIRLOIN OR ROUND STEAK
1/4 CUP MARGARINE
1 CLOVE GARLIC, MINCED
½ CUP CHOPPED ONION
1 CUP GREEN PEPPER, CUT INTO STRIPS
½ CUP SLICED, FRESH MUSHROOMS
1 GRATED CARROT
1 CAN (16 OZ) TOMATOES WITH LIQUID
1 BEEF BOUILLON CUBE
½ TSP. DRIED OREGANO LEAVES
1 TBSP. CORNSTARCH
2 TBSP. WATER
2 TBSP. WORCESTERSHIRE SAUCE
½ TSP. SALT
COOKED MEDIUM EGG NOODLES
1 CUP GRATED CHEDDAR CHEESE

CUT MEAT INTO 1/4 INCH THICK STRIPS. SAUTE IN HEATED BUTTER WITH GARLIC UNTIL MEAT IS BROWNED. REMOVE MEAT. ADD ONION, GREEN PEPPER, MUSHROOMS AND CARROT. COOK 2 MINUTES LONGER. RETURN MEAT TO SKILLET. ADD TOMATOES WITH LIQUID, BOUILLON CUBE AND OREGANO. COVER AND SIMMER ABOUT 15 MINUTES OR UNTIL MEAT IS TENDER. MEANWHILE, IN SMALL BOWL, MIX TOGETHER CORNSTARCH, WATER, WORCESTERSHIRE SAUCE, AND SALT. BLEND INTO MEAT MIXTURE, STIRRING UNTIL THICKENED.

SERVE SAUCE OVER COOKED NOODLES. SPRINKLE WITH GRATED CHEESE.