Ham Tetrazzini - cooking recipe

Ingredients

3 c. diced, cooked ham
2 Tbsp. chopped onion
1 Tbsp. butter (margarine)
1 can cream of mushroom soup
1/2 c. water
1/4 lb. Velveeta cheese
8 to 12 oz. cooked spaghetti
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
3 lb. chuck, cubed
3 Tbsp. vegetable oil
1 1/2 c. chopped onion
1 clove garlic, mashed
1 (10 1/2 oz.) can condensed beef broth
1/2 c. water
1 (1 lb. 4 oz.) can tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. caraway seed
1/2 c. water
1 c. sour cream
1 1/2 pkg. medium noodles, cooked and drained
1/4 c. butter, melted

Preparation

Combine flour, 1 teaspoon salt, 1/4 teaspoon pepper and paprika in paper bag.
Add meat; shake to coat.
Reserve flour mixture.
Heat oil in heavy kettle.
Brown meat on all sides. Remove meat.
Saute onion and garlic in same oil.
Return meat to kettle; add broth, 1/2 cup water, tomatoes, salt, pepper and caraway seed.
Cover; simmer 2 hours, stirring occasionally. Blend 3 tablespoons reserved flour mixture and 1/2 cup water; add to kettle.
Cook over low heat, stirring constantly, until thickened.
Add sour cream; heat, but do not boil.
Toss noodles with butter; serve hot with goulash.