1 lb. lean chuck, cut up
1 lb. onion, sliced
2 tbsp. salad oil
1 1/2 tsp. to 1 tbsp. paprika
1/2 tsp. salt
1 tsp. marjoram
2 pinches caraway seeds
2 garlic cloves, finely chopped
2 tbsp. tomato paste
1 (10 1/2 oz.) can beef broth
1/4 c. sour cream

Cook onions and meat in oil until onion is limp and beef is brown. Add 1/4 cup water and the remaining ingredients except sour cream. Simmer 2-3 hours on top of stove until meat is tender. If mixture becomes dry, add more broth. Just before serving, add sour cream; stir and serve over noodles. Serves 4 to 6 people.

NOTE: Can be made in crock pot on low heat.