1 lb. beef cube steak
2 tbsp. oil
2 med. onions, chopped
1 lg. clove garlic, crushed
2 tbsp. paprika
1 (16 oz.) can tomatoes, juice and all
1 1/4 tsp. salt
1 tsp. sugar
1/4 tsp. caraway seeds
2 c. egg noodles
1/4 c. sour cream
1 tbsp. chopped parsley

Cut cube steak into 1/2 inch wide strips. Heat 1 tablespoon oil in skillet over medium heat. Cook steaks 1 to 2 minutes each side, until well-browned. Remove meat to plate. Add 1 tablespoon oil and add onions and garlic and cook until translucent. Stir in paprika and cook 1 minute.

Add tomatoes, 1 cup water, salt, sugar and caraway seeds. Bring to boil, reduce to low and simmer for 10 minutes. Stir in noodles. Bring to boil and reduce to low. Cover and simmer 6 to 8 minutes or until noodles are tender. Stir in sour cream and cubed steak. Heat through. Garnish with parsley.