Beef goulash with noodles

Goulash, a most excellent beef stew teeming with tomatoes and onion, is a favorite in Austria and Hungary, where it is always served with a homemade noodle called “spaetzel. The noodles you’ll use will be called noodles and probably descend readymade from the pantry shelf, but they’ll be delicious for all that.
Dice ¼ pound salt pork and sauté in a heavy skillet over low heat. Remove the salt pork and save. Cut 1 ½ pounds round steak into 2” pieces. Sprinkle lightly with 1 tablespoon flour, salt and pepper. Brown the beef on all sides in the salt-pork fat. Add 1 clove garlic, minced, and ½ cup finely chopped onion, 1 cup condensed beef bouillon and one 8-ounce can tomato sauce. Stir in 1 teaspoon salt, 12 peppercorns and 1 tablespoon paprika. Cover pan tightly and cook over low heat for 1 ½ hours or until tender, adding more liquid if necessary for sufficient gravy. Thicken if desired, with 1 tablespoon flour mixed with enough cold water to make a thin paste. Serve on a bed of cooked noodles. Serves 4.