1 c. chopped onions
1 lb. fresh mushrooms, sliced
1/2 c. butter
2 lb. round steak
1/4 c. flour
2 tsp. salt
3/4 c. water
1/2 c. white wine
1 tsp. chopped dillweed (optional)
1 c. sour cream

Saute onions and mushrooms in 1/4 cup of the butter in large heavy skillet until onions are tender but not brown. Remove from pan and set aside.

Cut meat into 2 inch strips. Combine flour and 1 teaspoon of the salt. Coat meat with the flour mixture and brown well in butter in skillet. Add water, wine, remaining salt and the dillweed. Cover and simmer for 30 minutes. Add onions and mushrooms and simmer 30 minutes longer, or until meat is very tender.

Just before serving, gradually stir in sour cream and heat gently (do not boil). Serve over hot noodles. Makes 6 servings.