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From cooks.com

2 pkgs. of beef stew meat

1 stick of butter

1 med. size chopped onion

2 tsp. garlic powder

4 pkts. beef bouillon, herb-ox

2 cans Del Monte tomato sauce

4 c. water

2 tsp. paprika

3/4 tsp. salt

1 tsp. Worcestershire sauce

2 tbsp. flour

Melt butter in heavy pan add meat and onion. Sprinkle meat with garlic powder and paprika, brown meat. After meat is browned add the 2 cans of tomato sauce,

add 2 packets of beef bouillon to each can and add boiling water to dissolve add to goulash plus 2 more cans of water. Add Worcestershire sauce, cover

and cook on low flame 2 hours. After 2 hours when meat is tender add can of peas and 1 can carrots, thicken with flour and water. Serve over wide noodles.

Good with rye bread and butter. Venison may be used instead of stew meat.

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