1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
3 lbs. lean chuck or rump, cut in 1 1/4 inch cubes
3 tbsp. vegetable oil
1 1/2 c. chopped onions
Clove of garlic, mashed
1 can (16 oz.) condensed beef broth
1/2 c. water
1 can (1 lb. 14 oz.) tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 1/2 tsp. caraway seeds
1/2 c. water
1 c. dairy sour cream
1 1/2 pkgs. (12 oz.) med. noodles, cooked and drained, mix with 1/4 c. butter

Combine flour, salt, pepper and paprika in paper bag; add meat; shake to coat well. Reserve flour mixture. Heat oil. Brown meat on all sides; remove meat, saute onions and garlic in oil. Add meat, broth, 1/2 cup water, tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, bay leaf and caraway seeds. Cover, simmer 2 hours, stirring occasionally. Remove bay leaf.

Blend 3 tablespoons reserved flour mixture and add 1/2 cup water, add to pot and stir constantly over low heat until thickened. Stir in sour cream.

Toss noodles with butter. Serve with goulash.