1 1/2 (16 oz.) pkg. wide egg noodles, cook and drain
3 lb. chuck roast (boneless, cubed) or stew meat
6 tbsp. flour
2 bay leaves
4 tbsp. oil
2 tbsp. paprika
3 1/2 c. onion, chopped
2 cloves garlic, fine minced
4 c. water
1 1/2 tsp. meat tenderizer (mix with flour)

Coat beef cubes with flour and brown in oil. Add onion and cook, stirring once in awhile, for 5 minutes. Add rest of ingredients, cover, and simmer until meat is tender - about 2 1/2 hours. Stir occasionally. Serve over hot egg noodles. 6-7 servings.