4 lg. tomatoes
2 lb. cut in 1" cubes stew beef
1 coarsely chopped onion
1 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 tsp. paprika
1 c. sour cream

Peel and seed tomatoes, cut in chunks. Place beef, onion, salt, pepper and paprika in 3 quart microproof casserole. Add tomatoes, stir. Cook, covered, on 70, 55-60 minutes, or until beef is tender, stirring twice during cooking. Stir sour cream gradually into mixture and let stand, covered, 5 minutes.