4 slices diced bacon
1 lg. onion, chopped
2 cloves garlic
1 1/2 tsp. paprika
2 lb. stew beef, cubed
1 can beef broth
1 1/2 tsp. salt
1/2 tsp. caraway seeds
1 (16 oz.) jar small onions
4 tbsp. flour
6 tbsp. water
3/4 c. sour cream

IN DUTCH OVEN:

Saute bacon until crisp. Remove bacon to bowl.

Brown beef in bacon drippings. Remove to bowl.

Saute onion until golden. Add garlic and paprika. Cook 2 minutes, stirring constantly. Remove.

Return beef to pot. Add broth, salt, and caraway seeds. Heat to boiling. Cover and simmer 1 1/2 hours.

Add onions and bacon. Simmer until meat is tender. Mix flour and water. Add to meat mixture. Cook until broth thickens.

Five minutes before serving, stir in sour cream. DO NOT BOIL!

Serve over egg noodles.