2 tbsp. instant minced onion
Water
Several chicken breasts or 2 lb. boneless beef stew meat
1/4 c. flour
Salt and pepper
1/4 c. oil
2 tbsp. paprika, divided
1 tbsp. butter
1 tbsp. flour
1/2 c. milk
1 c. sour cream

Rehydrate minced onion in 2 tablespoons water. Let stand 10 minutes to soften. Cut beef into 1-inch cubes or cut chicken into serving size pieces. Dredge meat in flour mixed with salt and pepper.

Heat oil in a large skillet. Add meat, onion, and 1 tablespoons paprika; brown meat well on all sides. Add 1/2 cup water. Cover tightly and simmer until tender, about 1 1/2 hours for beef or 45 minutes for chicken, turning occasionally and adding more water if needed.

To make sauce: In a small saucepan, melt butter. Blend in milk; cook and stir until thickened. Gradually stir in sour cream, beating vigorously. Pour sauce over cooked meat in skillet and heat thoroughly, BUT DO NOT BOIL!

Serve with hot broad noodles if desired. Yield: 4-6 portions.