2 lbs. of cubed veal
4 tbsp. of veg. oil
1 c. cut celery
1 lg. onion
2 (8 oz.) cans of tomato sauce
1 1/2 tsp. paprika
1 tsp. salt
1/2 c. water
1/2 lb. pkg. of egg noodles (cooked)
4 tbsp. flaked parsley

Brown veal in oil. Add celery and onion, cook until tender. Mix together tomato sauce, water, sugar, paprika, and salt. Pour over meat. Cover and simmer 2 hours or until veal is tender. Lightly toss noodles with parsley and arrange on large platter. Pour goulash over noodles. Serve. Makes 6 servings.