1-2 stew beef (Gilcrest, of course)
1 medium onion, sliced
1 small clove garlic, minced (I use more)
1/4 cup shortening or olive oil
3/4 cup catsup
2 T Worcestershire sauce
1 T packed brown sugar
2 tsp salt
2 tsp paprika
1/2 tsp dry mustard (or 1 tsp prepared)
Dash of cayenne pepper
1/4 cup cold water
2 T flour
Cook and stir beef, onion and garlic in shortening until beef is brown; drain. Stir in 1 1/2 cups water, the catsup, and the next six ingredients. Heat to boiling, reduce heat, cover and simmer until beef is tender 2 to 2 1/2 hours. Add water if needed.
Shake 1/4 cup cold water and flour to mix and stir gradually into beef mixture. Heat to boiling stirring constantly. Boil and stir one minute. Serve over hot noodles. 6 to 8 servings. Enjoy!