4 lbs. boneless beef chuck (stewing chunks)
1 medium onion, sliced in rings
3/4 cup flour
½ cup catsup
2 Tbs. paprika
1 Tbs. marjoram
2 Tbs. Worcestershire Sauce
½ tsp. dry mustard
1 can condensed beef broth
3 cups water
egg noodles

Dredge cubes in flour and brown in heavy skillet. Saute onions in a little oil until soft. Stir in catsup, paprika, marjoram, Worcestershire Sauce, dry mustard, beef broth and water. Heat to boiling then add meat. Cover and simmer 2 hours stirring several times. Serve over egg noodles.