1 (2 to 4 lb.) beef roast (with a nice piece of fat on outside and slightly marbled)
1 or 2 (12 oz. ea.) bags Dutch egg noodles (or 2 to 3 cups rice)
1 tbsp. Better than Bouillon seasoning
4 shakes Kitchen Bouquet seasoning sauce
1 tsp. garlic salt, or to taste
1/4 cup dried onions, or to taste
1 tbsp. dried cilantro
3 tbsp. Crisco shortening
water

Cut the fat from the piece of beef into pieces that are big. Cut the beef up into 1/2-inch cubes. Put shortening in large kettle and turn stove on high. Put in fat pieces and render them down to almost burning. Leave them in for added flavor, can be removed before serving or leave in.

Add meat pieces and cook down to almost burning stirring frequently. Turn down heat to medium and add water to cover meat. When it is boiling add rest of ingredients except noodles or rice. Cover and bring back to boil, turn heat down to low and let cook about 3 to 4 hours stirring about every 1/2 hour, do not let it boil over, you may have to adjust heat.

When meat is starting to get tender cook noodles or about 2-3 cups rice. When meat is very tender add noodles or rice and turn off stove. Let set about 1/2 hour and return heat to low and let get real hot.

Serve immediately or put in refrigerator to let it get flavored through. Just reheat in pot to serve the next day.

Submitted by: Ginger L. Cave