2 Tablespoons olive oil
2 Tablespoons butter
3 onions, finely chopped
1 pound lean beef stew meat
4 potatoes, peeled and sliced thin
1 cup beef broth
1 small can tomato paste
Salt and pepper, to taste (½ teaspoon each is suggested)
2 to 4 Tablespoons paprika
1 bay leaf
1 cup sour cream
Heat olive oil and butter in a large pot.
Add onions and beef, and cook until beef is browned on all sides and onions are softened.
Add remaining ingredients, except sour cream, and stir gently with a wooden spoon.
Heat until liquid begins to bubble.
Reduce heat to low, cover, and simmer stew 1½ to 2 hours.
Stir in sour cream and simmer about 15 more minutes.
Serve with crusty bread.