¼ cup shortening
2 pounds London broil, cut into 1-inch cubes
1 cup diced onion
1 small clove garlic, minced
1½ cups ketchup
4 tablespoons Worcestershire sauce
2 tablespoon brown sugar
1 teaspoon salt, or to taste
4 teaspoons paprika
1 teaspoon dry mustard
Dash cayenne red pepper
3¼ cups water, divided
2 tablespoons flour
3 cups hot cooked egg noodles (medium or wide)
Melt shortening in large skillet. Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, cayenne pepper and 3 cups water. Cover and simmer 2 to 2½ hours.
Before serving, in a small bowl blend flour and ¼ cup water; stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot noodles.
Serves six to eight.