1 lb. boneless beef round steak, cut 3/4-inch thick
2 tbsp. butter
1 can cream of mushroom soup
1/2 c. sour cream
1/2 c. chopped onion
1/2 tsp. paprika

Slice steak across the grain into thin slices. In skillet over high heat, in 1 teaspoon hot butter, cook 1/2 of beef and onion and set aside. Cook remaining meat and onion.

Return first cooked meat mixture. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to low. Stir in sour cream; heat. Serve over noodles.