6 tbsp. Blue Bonnet butter
2 c. sliced onions
2 lb. round steak, cut into 1/2-inch thick strips
1/2 c. flour
1 tbsp. salt
1 tsp. ground black pepper
1 tsp. paprika
1 c. water
1/2 c. sour cream

Melt 4 tablespoons butter in large skillet. Saute onions. Remove from skillet. Pound steak and dredge in flour seasoned with salt, pepper and paprika. Melt remaining butter in skillet. Brown meat well. Mix in onions, water and sour cream until blended. Cover. Cook over medium heat until meat is tender, about 35-40 minutes. Uncover. Cook until sauce thickens, approximately 10 minutes. Serve hot over noodles.

Springport, IN