3-4 lbs. lean beef roast
1-2 tbsp. paprika
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil
1/2 c. water
1 bay leaf
1 (4 oz.) can mushrooms, drained
Sm. onions
Sm. carrots
2 (8 oz.) can tomato sauce
2 tbsp. celery leaves
1 c. sour cream
12 oz. wide noodles

Sprinkle meat with paprika, salt, and pepper. Brown in oil in Dutch oven. Add water and bay leaf; cover and simmer 1 1/2 - 2 hours or until tender. (Can be put in 350 degree oven for same amount of time.) Add rest of ingredients around and over roast. Add tomato sauce. Cover and simmer or return to oven for 60 minutes or until vegetables are tender. Add celery leaves. Just before serving, remove from heat. Place meat and vegetables on platter. Mix sour cream into pan juices for gravy. Cook noodles to "al dente" stage; drain and put a little oil on noodles to keep them from sticking together.