1 1/2 lb. top round steak
2 lg. onions, chopped
1 (7 1/2 oz.) can tomatoes
Paprika
3 tbsp. all-purpose flour
Cooked, extra wide egg noodles
1/4 c. butter
1 green pepper, chopped
3/4 c. beef broth
1 c. sour cream
1 tsp. salt

Partially thaw beef for easy cutting into bite-sized pieces. Melt butter in fry pan over medium heat, fry all beef. Remove beef and stir fry onion slices and pepper pieces. Return beef to pan. Add undrained tomatoes, broth and salt. Cover and simmer 10 to 15 minutes.

Blend together flour and sour cream and paprika. Add gradually to hot mixture, cook until liquids thicken and are bubbly, about 1 or 2 minutes longer. Serve over noodles. Serves about 6.