1/4 c. butter
3 c. thinly sliced onions
4 tsp. paprika
2 1/2 lbs. beef chuck, cut in 1 1/2" cubes
2 1/2 tsp. salt
1 (8 oz.) can tomatoes
3 c. water

Saute onions in butter in Dutch oven until light brown. Stir in paprika. Add chuck cubes and salt and brown well. Add tomatoes. Cover and simmer over low heat 1/2 hour. Add water and simmer 1 hour longer until meat is tender. Serve over noodles. This goulash can be made up to 2 weeks before serving. Best made at least a day or two ahead. 8 servings.