3 lbs. boneless chuck, rump or lean stew beef
1 tsp. salt
1/4 tsp. pepper
2 tbsp. Wesson pure vegetable oil
1 1/2 c. water
2 (6 oz.) cans Hunts tomato paste
2 tbsp. lemon juice
1/2 tsp. sugar
1 tsp. marjoram or oregano
1 sm. carrot, thinly sliced
1 clove garlic, crushed or 1/8 tsp. garlic powder
1 lb. sea shell or elbow macaroni, cooked
1/4 c. grated Parmesan cheese

Cut beef into 1 1/2 to 2 inch cubes. Sprinkle with salt and pepper. In large skillet, brown meat in Wesson, mix Hunts tomato paste with water, lemon juice, sugar, marjoram, carrot and garlic. Pour over meat. Cover; simmer for 1 1/2 to 2 hours or until beef is tender. Add more water if sauce thickens too fast. Salt to taste. Serve with boiled and drained macaroni, blend with Parmesan cheese and parsley. Makes 6 servings.