1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. beef cubes
1/4 c. butter
1 bay leaf
1/2 tsp. salt
2 med. onions, chopped coarsely
1 (8 oz.) can tomato sauce
2 sm. tomatoes, cut in wedges
1 tsp. paprika

Coat beef with flour, salt and pepper. In Dutch oven, melt butter over low heat and brown onions. Add beef and brown, about 5 minutes. Add tomato sauce, tomato wedges, paprika, salt and bay leaf. Cover and simmer for about 2 1/2 hours. Serve over hot parsley egg noodles.