2 lbs. beef stew
2 tbsp. shortening
10 oz. can tomato soup
1/2 c. vinegar
2 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 tsp. chili powder
2 tsp. celery seed
2 tbsp. sugar
1 pkg. egg noodles

Melt fat in large skillet. Brown meat in melted fat. Combine soup, ketchup, vinegar, salt, mustard, paprika, chili powder, celery seed and sugar. Stir and pour over meat. Cover and simmer 2 to 2 1/2 hours. Serve over noodles.