1 tbsp. oil
1 1/2 lbs. beef cubes
1 env. onion or onion-mushroom soup mix
1 (16 oz.) can stewed tomatoes
1 1/2 tbsp. paprika
2 tbsp. flour
Salt to taste
1 c. water
1/2 of a 16 oz. pkg. egg noodles
Mushrooms, sliced
Red cooking wine
Bay leaf

In a Dutch oven or large saucepan, heat oil and brown beef. Add soup mix and paprika blended with tomatoes. Add wine, bay leaf and mushrooms. Simmer covered, stirring occasionally, 1 1/2 hours or until beef is tender.

Blend flour and salt in water and add to meat. Bring to boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Serve over cooked noodles. Serves 6.