1 tbsp. oil
1 1/2 lbs. beef round cubes
1 env. onion-mushroom soup mix
5 tsp. hot paprika
1 (16 oz.) can crushed tomatoes
2 tbsp. flour
1 c. water
Salt
1/2 pkg. wide noodles

In Dutch oven heat oil and brown beef. Blend soup mix and paprika together and add to tomatoes. Pour all over the beef and simmer, covered for 1 1/2 hours until beef is tender. Stir occasionally.

Stir in flour blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Salt to taste. Cook noodles and arrange goulash over them in a large serving platter. Reserve extra sauce in gravy boat to pour over individual plates.