3 tbsp. butter
3 c. thinly sliced onion
2 1/4 tsp. salt
1 1/2 tsp. paprika
1 1/2 lb. boned chuck
Rump or round cut into 1 inch cubes
4 1/2 tsp. paprika
About 3 cups water

In hot butter in Dutch oven or deep kettle, saute onions with salt until golden. Stir in well 1 1/2 teaspoons paprika, meat; simmer, covered, 1 hour. Add 4 1/2 teaspoons paprika and enough water to just cover meat. Simmer, covered 1 hour or until meat is fork-tender, adding more water toward end of cooking time if you want extra gravy.

Serve with boiled noodles; poppy or caraway noodles; mashed potatoes; or hot fluffy rice.

Makes 4 or 5 serving.

To vary: During last half hour of cooking, add 4 quartered, pared medium potatoes, with a little water, if needed. Omit noodles, etc.