1/4 c. shortening
2 lbs. beef chuck or round, cut into 1 inch cubes
1 c. onions, sliced
1 sm. clove garlic, minced
3/4 c. catsup
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 tsp. salt
1 tsp. paprika
1/2 tsp. dry mustard
Dash of cayenne pepper
1 1/2 c. water
2 tbsp. flour
1/4 c. water

Melt shortening in large skillet. Add beef, onion and garlic; cook until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover, simmer 2 to 2 1/2 hours. Blend flour and 1/4 cup water. Gradually stir water/flour mixture into goulash. Boil and stir 1 minute until thickened. Serve over noodles.