2 tbsp. shortening
2 lb. beef chuck or round, cut into 1 inch cubes
1 c. sliced onions
1 sm. clove garlic, minced
3/4 c. catsup
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
2 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard
Dash cayenne red pepper
1 1/2 c. water
2 tbsp. flour
1/4 c. water
3 c. hot cooked noodles

Melt shortening in large skillet. Add meat, onion and garlic. Cook and stir until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover; simmer 1 1/2 to 2 hours. Blend flour and 1/4 cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles. Tangy, yet sweet and fancy looking. Serve with tossed salad and hot buttered rolls.