2 lbs. stew beef
4 tbsp. oil
1 c. thinly sliced onion
1 c. thinly sliced celery
1 c. green pepper strips
1 clove garlic, crushed
3 tsp. paprika
1 1/2 tsp. salt
1/2 tsp. pepper
1 bay leaf
2 tbsp. tomato paste
1 can undiluted bouillon
1 c. thinly sliced carrots

In a deep skillet (Dutch oven) brown the beef in the oil. Remove the meat. Then saute the onions, celery, pepper and garlic for about 3 minutes. Stir in the remaining ingredients. Bring this to a boil, reduce the heat and simmer it covered 1 1/2 to 2 hours, until the meat is quite tender.

You can do all that hours ahead, or the day before. Just before serving time, heat it through, keeping the heat low and stirring in 1/2 cup of sour cream. Serve over noodles.