1 c. butter, divided
1 1/2 c. finely chopped onions
1 1/2 lbs. fresh mushrooms, sliced
3 1/2 lbs. beef top round, cut in 1/4 x 1/4 x 2 inch strips (partially freeze for cutting ease)
6 tbsp. flour
3 c. bouillon
1 1/2 tsp. salt
6 tbsp. tomato paste
2 tsp. Worcestershire sauce
3/4 c. sour cream
1 1/2 c. heavy cream

Melt 1/3 cup of the butter in large saucepan. Add onions and saute until golden; then remove and set aside.

Melt 1/3 cup more of the butter. Add mushrooms and saute until lightly browned; then remove and set aside.