Goulash

Mom made this when we were little.  It's warm and flavorful with the slightest kick.  

2 lbs.         beef chuck, cubed

2 Tbsp.      shortening

1 C.            chopped onion

8 oz. can    tomato sauce (1 cup)

1/8 tsp.       garlic powder (or 2 fresh cloves)

2                 bay leaves

1/4 tsp.       chili powder

1 Tbsp.       sugar

1 Tbsp.       paprika

2 Tbsp.       vinegar

2 tsp.          Worcestershire sauce

1 C.            water

1 tsp.           salt

1/8 tsp.        pepper

1 Tbsp.        flour

1/4 C.          cold water

 1 pkg.         egg noodles

In large saucepan, brown the meat in hot shortening.  

Add second group of ingredients.  Cover and simmer, stirring occasionally until meat is tender (1.5-2 hours).

Remove bay leaves.  Skim off excess grease.

Blend flour with 1/4 C. cold water, stir into meat mixture.  Cook and stir until thickened and bubbly.  Cook 1 minute longer.

Serve over cooked, hot egg noodles.