2 lb. beef or veal stew meat, cubed
3 tsp. paprika
1/4 tsp. thyme
1 c. dairy sour cream
1/4 c. shortening
1 clove garlic, minced
1 tsp. salt
2 bay leaves
1 c. chopped onion
1/4 c. all-purpose flour
1/4 tsp. pepper
1 (1 lb.) can tomatoes

In large skillet brown meat in the shortening. Reduce heat and add onion and garlic. Cook until onion is tender but not brown. Blend in dry ingredients and add tomatoes. Cover and simmer, stirring occasionally until meat is tender, 1-1 1/2 hours. Stir often towards end of cooking. Stir in the sour cream. Serve at once over hot buttered noodles. Serves 8.