1/3 c. flour
1 tsp. salt
Dash of pepper
2 lbs. beef chuck roast
2 tbsp. hot oil
1 c. water
1/2 c. chopped onion
2 tbsp. ketchup
2 tsp. beef bouillon
1 tsp. paprika
2 bay leaves
1/2 c. sour cream
3 tbsp. flour

In plastic bag, combine 1/3 cup flour, salt, and pepper. Cut roast into 1 inch cubes. Add to flour mixture. Shake to coat. Brown meat in hot oil; drain. Transfer to crock pot. Stir in water, onion, ketchup, bouillon, paprika, and bay leaves. Cover; cook on low 8 to 10 hours. When mixture boils, remove bay leaves. Combine sour cream and flour. Slowly blend 1 cup hot liquid into sour cream; return to mixture. Cook and stir until thickened. Serve over hot noodles.