1 c. butter
1 1/2 lbs. fresh mushrooms, sliced
1 1/2 c. finely chopped onions
3 1/2 lbs. beef top round, cut into cubes
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
8 c. fluffy rice

Melt 1/3 cup butter in large saucepan. Add onions and saute until golden brown. Remove and set aside. Melt 1/3 cup more butter. Add mushrooms and saute until lightly browned; remove and set aside. Melt remaining butter in saucepan. Roll beef in flour and saute in butter until browned. Add bouillon, salt and onions. Cover and simmer gently until beef is tender about 2 hours. Add tomato paste, worcestershire sauce, sour cream, heavy cream and mushrooms. Heat thoroughly, serve over hot fluffy rice.