1 1/2 lb. boneless pot roast of beef, chuck, or blade
2 c. beef broth
1 1/2 c. chopped onion
1 1/2 tbsp. paprika
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 c. dry red wine
1 tbsp. tomato paste

To thicken cooking liquid, use 1/2 cup water and 1/4 cup flour. Pour water into 1 pint screw type jar. Sprinkle flour into liquid. Cover jar tightly and shake until mixture is well blended. Slowly pour into saucepan, stirring constantly. Bring to boiling. Cook 3 minutes longer.

Cut beef into 1 1/2 inch pieces. Brown onions in fat or oil. Remove with slotted spoon. Brown beef cubes in same fat. Sprinkle evenly over the meat a mixture of salt, pepper and paprika. Return onions to pot. Add beef broth, wine and tomato paste. Bring to boiling. Reduce heat, cover pot and simmer for 2 to 2 1/2 hours or until meat is tender. Thicken with cooking liquid. Serve with Spatulas or noodles. Potatoes may be cooked separately and added to Goulash.