2 lbs. round steak, cut in thin slices
1 can onion soup
1/2 soup can water
1 1/2 tsp. beef bouillon
1/8 tsp. dill weed
1/8 tsp. pepper
1 can beefy mushroom soup
1/4 c. dry white wine (sherry or vermouth)
1 1/2 c. sour cream

Combine ingredients and cook in pressure cooker for 15 minutes. Cool 5 minutes before removing lid. Or, cook in heavy pan until beef is tender. (Can cool and refrigerate or freeze at this point.) Thicken with a roux made of 4 tablespoons butter and 4 tablespoons flour. Just before serving, add sour cream and heat just enough to serve but do not simmer. Serve over cooked noodles (about 1 1/2 ounces per person). This can be made with browned hamburger (do not use pressure cooker). It can be mixed in casserole with noodles and warmed in oven.