Ham Tetrazzini

• 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

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

onion, butter, cream of mushroom soup, water, velveeta cheese, flour, salt, pepper, paprika, chuck, vegetable oil, onion, clove garlic, condensed beef broth, water, tomatoes, salt, pepper, caraway seed, water, sour cream, noodles, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366841 (may not work)