3 lb. boneless beef chuck, cut into 1" cubes
1/4 c. flour
1/4 c. oil
3 c. sliced onions
1 tbsp. paprika
1 tsp. salt
1/8 tsp. pepper
10 1/2 oz. can condensed beef broth
1 pkg. extra wide egg noodles
2 tbsp. butter
1 tbsp. poppy seed
1 c. sour cream

In medium bowl toss meat cubes with flour to coat. In Dutch oven, brown meat cubes in 1/4 cup oil until well browned on all sides. Add onions, paprika, salt, pepper and beef broth. Cover and cook over low heat for 1 1/2 hours or until tender. Shortly before serving, cook noodles according to package directions. Toss cooked noodles with butter and poppy seed.

Add sour cream to meat mixture and cook over low heat until heated through, stirring constantly. Serve goulash over noodles. 8 servings.