Instruction:
1. Melt butter in heavy pan.  Add the meat and the onion.  Combine the garlic powder and the paprika.  Brown the meat.

2. After the meat is browned, add the 2 cans of tomato sauce,  2 packets of beef bouillon with 2 cans of water to dissolve.  Add 2 more cans of water.  Combine the Worcestershire sauce, cover and cook on low heat for about 2 hours.

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.