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- Main Dish
- From Aunt Eleanor
- 2 lbs (.9 kg) beef for stew, cut into 1-inch cubes
- 1 medium onion, sliced
- 2 garlic cloves, finely chopped
- 1/4 cup (60 ml) shortening
- 1-1/2 cups (350 ml) water
- 3/4 cup (175 ml) ketchup
- 2 tbsp (30 ml). Worcestershire sauce
- 1 tbsp (15 ml). packed brown sugar
- 2 tsp (10 ml). salt
- 2 tsp (10 ml). paprika
- 1/2 tsp (2 ml). dry mustard
- dash of cayenne pepper
- 1/4 cup (60 ml) cold water
- 2 tbsp (30 ml). flour
- 1 16 oz (448 grm). package wide width egg noodles or bow-tie pasta, cooked
- Cook and stir beef, onion and garlic in shortening in frying pan on medium heat until beef is brown; drain.
- Stir in 1-1/2 cups (350 ml) water, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and cayenne pepper.
- Heat to boiling; then reduce heat to low.
- Cover and simmer until beef is tender, about 2 hours.
- Shake 1/4 cup (60 ml) water and flour in tightly covered container; stir gradually into beef mixture.
- Heat to boiling, stirring constantly for 1 minute or until sauce has thickened.
- Serve over hot cooked noodles.
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