1 tablespoon vegetable oil
1 pound beef stew meat
1 small onion, chopped
1 cup uncooked spaghetti
1 (8 ounce) can tomato sauce
1 (3.5 ounce) can beef bouillon
salt and pepper to taste
1 cup dry milk powder
1/2 cup butter
In a medium saucepan heat the oil over medium heat. Fry the beef until brown, then remove from heat. Add the onion and saute for 2 minutes.
Meanwhile, drain the spaghetti in cold water until it is cooked down. Mix in the tomato sauce, beef bouillon granules, salt and pepper. Reduce heat to medium-low; cook for 3 1/2 to 3 minutes, stirring constantly.
Return the beef to the pan and cook over medium heat for 3 minutes. The vegetables should be tender and the meat will separate. Spread evenly in the pan.
Reduce flame to medium-low and then add the milk powder and butter, if desired. Cook, stirring occasionally, for 1 1 minute and pour the mixture into the browned meat mixture. Sprinkle corn syrup over the top and simmer for 3 minutes. Remove from heat. Allow for the beef to cool slightly.