2 1/4 lbs. flank steak
6 tbsp. butter
1 clove garlic, halved
1 c. chopped onion
2 (6 oz.) cans button mushrooms, drained
3 tbsp. flour
1/8 tsp. pepper
3 beef bouillon cubes, crumbled
1 (10 1/2 oz.) can condensed beef broth, undiluted
1/4 c. dry white wine
1 tbsp. snipped fresh dill or 1 1/2 tsp. dried dill weed
1 c. dairy sour cream

Place steak in freezer 15 minutes (will be easier to slice). Trim off excess fat. Slice steak 1/4" thick, across the grain; cut long strips into 2 1/2" pieces.

In large skillet, heat 2 tablespoons butter until very hot. Add sliced steak (just enough to cover bottom of pan); brown quickly on both sides. Remove from pan as it browns; continue browning rest of beef. Add remaining butter to skillet. Saute garlic, onion and mushrooms 5 minutes. Remove from heat. Discard garlic. Stir in flour and pepper until smooth. Add bouillon cubes. Gradually stir in broth. Bring to boiling, stirring until thickened, reduce heat and simmer 5 minutes.

Over low heat, stir in wine, dill and sour cream. Add browned beef; heat slowly until thoroughly hot. Serve over cooked rice or noodles. Makes 6 to 8 servings.