1 large onion
2 lbs beef chuck
4 tbsp flour
2 cloves garlic, chopped
1 1/2 cups beef or chicken broth
1/2 cup water
1/4 tsp pepper and 1tsp salt
3 tsp red vinegar
2 bay leaves
3 tablespoons oil
1 tablespoon paprika
1 pkg egg noodles

In 4 quart pot, sauté onions in oil for about 3 minutes or until they become soft. Meanwhile, dredge meat in flour.

Sauté on both sides until brown; add remaining ingredients. Cover pot and simmer or low flame and cook for 90 minutes. Serve over cooked noodles.

Submitted by: Rob Wolff