3 lb. boneless chuck, cut into 1 1/2 in. cubes
1/4 c. oil
1 lb. sliced onions
2 tbsp. paprika
1 1/2 tsp. salt
1/8 tsp. pepper
1 (10 1/2 oz.) can beef broth, divided
3 tbsp. flour
1 c. sour cream
1 lb. pkg egg noodles, cooked to pkg. directions

In a dutch oven, saute cubed chuck in oil over medium heat. Brown on all sides; remove from pan. Add onions to drippings and cook until tender and golden (about 10 minutes). Return beef to dutch oven and stir in: paprika, salt, pepper and 3/4 cup beef broth. Bring to boil, then simmer, covered, until beef is fork tender. In a small bowl, combine flour with remainder of beef broth. Gradually add to meat mixture, stirring constantly. Just before serving, slowly stir 1/2 cup hot gravy into the sour cream. Blend into beef mixture and heat -- DO NOT BOIL. Serve over noodles.