2 lb. beef chuck or bottom round, cut into 1-inch cubes
1/4 c. shortening
1 c. sliced onion
1 sm. clove garlic, minced
3/4 c. catsup
1 tbsp. brown sugar
2 tbsp. Worcestershire sauce
2 tsp. paprika
2 tsp. salt
1/2 tsp. dry mustard
Dash of red pepper
1 1/2 c. water
2 tbsp. flour
1/4 c. cold water
7-8 oz. noodles, cooked and drained

Brown beef in hot shortening. Brown onion and garlic; cook and stir until onion is tender. Mix catsup and seasonings; add to skillet and stir to mix. Add 1 1/4 cups water; cover and simmer 2 to 2 1/2 hours.

Blend flour and 1/4 cup water; stir into meat mixture. Heat to boiling, stirring constantly. Boil 1 minute. Pour over hot noodles. Garnish with parsley, if desired. 6-8 servings. (I don't use 2 tablespoons flour and water. Add 1 3/4 cups water instead of 1 1/2.)