Coat stew meat with flour.

Brown the floured stew meat in oil in a large pot.

Remove the meat from the pot.

Add the onion to the drippings in the pot.

Sauté the onion for 10 minutes until softened.

Add the browned meat back to the pot with the onions.

Add paprika, salt, pepper, and cloves (in cheesecloth bag) to the pot.

Pour in the beef broth.

Bring the mixture to a boil, then reduce heat to a simmer.

Simmer for two hours, or until the meat is tender.

Remove the clove bag from the pot.

In a small bowl, place the sour cream.

Slowly add about 1/2 cup of the hot gravy from the pot to the sour cream, tempering it.

Pour the sour cream mixture back into the beef mixture.

Stir to combine.

Serve the goulash over buttered egg noodles.