1 1/2 lb. lean beef chuck or stew meat, cut in 1 1/2 inch cubes
2 med. onions, chopped
2 tbsp. flour
1/2 tsp. salt
1 tbsp. paprika
Dash of thyme
1 (8 oz.) can tomato sauce
2 c. tomatoes
3 bouillon cubes
1 clove garlic, minced
1 bay leaf
1 stalk celery
Parsley

Brown beef slowly in hot fat. Add onions; cook until tender. Blend in flour, salt, paprika and thyme. Drain tomatoes into measuring cup. Add water to make 1 1/2 cups and add to meat. Add tomatoes and rest of ingredients. Heat to boiling, then cover and simmer 1 1/2 hours until meat is tender, stirring occasionally. Serve with hot noodles. Yields 6.