6 tbsp. stick butter
2 c. onions, sliced
2 lbs. round steak, cut into 1/2 inch thick strips
1/2 c. unsifted flour
1 tbsp. salt
1 tsp. black pepper
1 tsp. paprika
1 c. water
1/2 c. Dairy sour cream

Melt 4 tablespoons of stick Blue Bonnet butter in large skillet; saute onions. Remove from skillet, pound steak strips and dredge in flour seasoned with salt, pepper and paprika. Melt remaining butter in skillet, brown meat well on both sides. Mix onions, water and sour cream until blended. Cover, cook over medium heat until meat is tender, 35 to 45 minutes. Uncover and cook until sauce thickens, about 10 minutes. Serve over hot cooked noodles, if desired.