3 lb. beef chuck, cut in 1 inch cubes
1/4 c. flour
1/4 c. oil
3 c. sliced onions
1 tbsp. paprika
1 tsp. salt
1/8 tsp. pepper
10 1/2 oz. can beef broth
Wide egg noodles
2 tbsp. butter
1 tbsp. poppy seeds
1 c. dairy sour cream

Toss meat cubes with flour to coat. In Dutch oven brown meat cubes in oil until well browned on all sides. Add onions, paprika, salt, pepper, and beef broth. Cover and cook on low heat 1 1/2 hours. Cook noodles shortly before eating. Toss cooked noodles with butter and poppy seeds. Add sour cream to meat mixture. Cook over low heat until heated through. Serve over noodles.