Goulash Stew

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.

Serves eight.