3 1/2 lbs. lamb, cut in 1 1/2 inch cubes
3 tbsp. butter
1/2 c. chopped onion
5 tbsp. flour
1 3/4 c. beef broth
1/3 c. red wine
1 1/2 tsp. dill seed
1 lb. mushrooms
1/2 c. sour cream
Salt
Freshly ground pepper

Brown lamb lightly in 3 tablespoons butter. Do not allow to get crusty. Transfer to bowl. Cook onion a minute or two. Return lamb and any juices. Sprinkle flour and mix. Add broth, wine and dill. Bring to boil. Lower heat, cover and simmer for an hour or until tender. Cool, then chill overnight. Remove fat from top. Simmer until heated through. Cut mushrooms in quarters or in half, if small. Cook gently 20 minutes, add salt and pepper, if necessary. Stir in sour cream and heat through. Do not let it boil. Serve lamb and sauce over rice.