Chop the onion.

Sauté the chopped onion in vegetable oil and set aside.

Cut the beef stew meat into cubes.

Add the beef cubes to the pot and brown well on all sides.

Sprinkle the browned beef with paprika, salt, and pepper.

Add condensed beef broth and one soup can of water to the pot.

Add white wine, sweet pepper flakes, and the sautéed onion to the pot.

Bring the mixture to a boiling point.

Reduce heat, cover, and simmer for 2 hours, or until the meat is tender.

Remove the cooked meat to a serving platter.

Strain the gravy, if desired.

Mix flour with remaining 1/3 cup of water to form a slurry.

Gradually add the flour slurry to the gravy, stirring continuously.

Cook the gravy until thickened, stirring constantly.

Blend in sour cream into the gravy. Heat only until hot.

Spoon the gravy over the beef cubes on the platter.

Serve the goulash with poppy seed noodles.