2 lbs. lean beef, (chuck or rump) a 1/2 c. olive oil
3 lbs. sm. onions
1 tbsp. mixed pickling spices
1 sm. bay leaf
1 (6 oz.) can tomato paste
1 1/4 c. hot water
2 cloves garlic, minced
1 tbsp. salt
1/4 tsp. pepper
1/2 c. vinegar

Cut meat into 1 inch cubes and brown in oil. Combine paste and water and add to browned meat along with spices. Place onions on top of meat and bring to a boil. Simmer about 2 hours. Serve over buttered noodles.