1 tbsp. oil
1 1/2 lb. beef cubes
1 env. Lipton onion mushroom soup
4 1/2 tsp. paprika
1 (16 oz.) can stewed tomatoes
2 tbsp. all-purpose flour
Salt to taste
1 c. water

Heat oil and brown beef; add soup. Mix paprika and tomatoes. Simmer covered about 1 1/2 hours until beef is tender.

Stir in flour and salt blended with water. Bring to boil, then simmer, stirring constantly, until sauce thickens. Serve over broad egg noodles (cook noodles according to package). Garnish with parsley.