3 lb. beef chunks, cut in 1-inch cubes
1/2 lb. mushrooms, sliced
1 c. onions
3 tomatoes, peeled and diced
4 tbsp. butter
3 tbsp. flour
1 clove garlic
2 tbsp. Worcestershire sauce
2 beef bouillon cubes
2 1/2 c. hot water (or more)
1 tbsp. salt
1/2 tsp. pepper
1 tsp. oregano
1/2 tsp. thyme
1 lb. cooked noodles

Melt butter in a large skillet or pot. Roll the meat in flour, add to skillet and brown over moderate heat on all sides. Slice the onions and mushrooms and add to meat. Continue cooking and stirring until the onions are soft. Dissolve the bouillon cubes in the water. Add to the meat along with the chopped peeled tomatoes, seasoning and garlic. Cover and cook over low heat until the meat is tender, at least 1 1/2 hours.

When this is done to your liking, add the cooked noodles to the meat and stir gently. Let simmer for a few minutes so the noodles may absorb the sauce.