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

In 5 quart Dutch oven over medium high heat in hot butter. Cook onions until lightly brown. 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 through (do not boil). Serve over noodles. 8 servings.