2 to 2 1/2 tbsp. top round or sirloin
3 onions, chopped
3 tbsp. butter or oil
1 (8 oz.) tomato sauce
1 to 1 1/2 c. water
2 tsp. sugar
2 tsp. paprika
2 tsp. salt (I prefer less salt)
1 1/2 tsp. caraway seed
1 tsp. dill seed
1 tsp. bouillon granules
2 tsp. Worcestershire
1/4 tsp. garlic powder
1/4 tsp. pepper
1/8 tsp. dry mustard
1/8 tsp. basil
1 c. sour cream

In oil in large skillet or Dutch oven, saute beef which has been cut in 1-inch cubes and onions until browned. Add remaining ingredients, except sour cream. Stir to blend, cover and simmer slowly until meat is tender, about 2 1/2 to 3 hours. Remove from heat and stir in sour cream. Reheat but do not boil. Serve over hot buttered noodles. Serves 8.