1 1/2 lbs. lean beef, cubed
Flour, pepper and paprika
1 bay leaf
1/2 tsp. oregano
1 med. onion
Flat egg noodles
1 can beef bouillon
1 can mushrooms
1/2 tsp. thyme
1/2 tsp. garlic powder
1 pt. sour cream

Dredge beef in flour, pepper and paprika until well coated. Brown well in oil. Add bouillon, mushrooms and rest of seasonings. Dice onion and brown lightly; add to beef. Let simmer 35-45 minutes. Mix 2 tablespoons flour to sour cream and add to beef. Reheat until thickened but do not boil. Serve over noodles.