3 tbsp. butter
6 med. size onions (2 lbs.), thinly sliced
2 lbs. stew beef, cut into 1 inch chunks
1/4 c. paprika - its not too much
1 1/2 tsp. salt
1 (8 oz.) container sour cream
4 c. buttered, hot cooked noodles

In 5 quart Dutch oven over medium-high heat, in hot butter, cook onions until light browned. Add meat, paprika and salt. Reduce heat to low; cover and simmer 1 1/2 to 2 hours until meat is fork tender. Stir in sour cream; heat through (do not boil). Serve over noodles. Serves 8.