3 tablespoons olive oil
2 large sweet onions, sliced thin
2 tablespoons paprika
½ teaspoon kosher salt
½ teaspoon pepper
2-3 cloves of garlic, minced
2 pounds beef round steak, cubed
1 can (28 ounces) diced tomatoes
¼ cup sour cream
1 pound egg noodles, cooked
Heat olive oil in heavy skillet over medium heat. Add onion slices and cook, stirring, under tender, 10 minutes. Stir in paprika, salt, pepper and garlic; cook 2 minutes more. Remove onions, set aside.
Increase heat to medium high to high and brown the meat on all sides, adding more oil as necessary. Transfer browned beef to a heavy pot; add the onions and tomatoes. Cover and simmer 2½ to 3 hours. When meat is tender, remove pot from burner, and stir in sour cream. Serve over broad noodles.