3-4 lb. stew beef
4 tbsp. paprika
2 tbsp. salt
1 tbsp. pepper
1 can cream of tomato soup
3 dashes Tabasco
4 c. cubed potatoes
1 c. elbow macaroni

Put beef in a heavy pot; cover with water. Cook, uncovered and stirring, until it comes to a good boil. Cover and cook beef until it is tender (over low heat). Add paprika, Tabasco, tomato soup, pepper and salt. Add more water at this time if needed. Mix well. Turn heat up. Add potatoes; cook until done. Add macaroni. Do not stir. Turn off heat and let stand about 10 to 15 minutes or until macaroni is done. Stir and serve with cornbread or oyster crackers.