1 tbsp. oil
1 1/2 lbs. boneless chuck, cut into 1-inch cubes
1 (1 3/8 oz.) env. dry onion soup mix
1 (6 oz.) can tomato paste
1 (4 oz.) can mushrooms, stems & pieces, undrained
1 1/2 c. water

Preheat saucepan with oil over medium heat. Add beef cubes and brown on all sides, about 10 minutes.

Add onion soup mix, tomato paste, mushrooms and water. Cover until steam escapes from cover. Then reduce heat to low and simmer for 1 hour or until meat is tender. Serve over hot, cooked egg noodles.