3 tbsp. butter
6 med. sized onions, thinly sliced
2 lbs. stew beef, 1" chunks
1/4 c. paprika (yes, this much)
1 1/2 tsp. salt
1 (8 oz.) carton sour cream
4 c. buttered, hot cooked noodles

In 5 quart Dutch oven over medium high heat, melt butter, cook onions until lightly browned. Add meat, paprika and salt. Reduce heat to low, cover and simmer 1 1/2 to 2 hours until meat is fork tender. Stir in sour cream; heat but do not boil. Serve over noodles, if you like. Serves 8.