2 pkgs. of beef stew meat
1 stick of butter
1 med. size chopped onion
2 tsp. garlic powder
4 pkts. beef bouillon, herb-ox
2 cans Del Monte tomato sauce
4 c. water
2 tsp. paprika
3/4 tsp. salt
1 tsp. Worcestershire sauce
2 tbsp. flour

Melt butter in heavy pan add meat and onion. Sprinkle meat with garlic powder and paprika, brown meat. After meat is browned add the 2 cans of tomato sauce, add 2 packets of beef bouillon to each can and add boiling water to dissolve add to goulash plus 2 more cans of water. Add Worcestershire sauce, cover and cook on low flame 2 hours. After 2 hours when meat is tender add can of peas and 1 can carrots, thicken with flour and water. Serve over wide noodles. Good with rye bread and butter. Venison may be used instead of stew meat.