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

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

Sauté meat until brown then add remaining ingredients. Cover pot and simmer or low flame and cook for 90 minutes.

Serve over cooked noodles.

Submitted by: Rob Wolff