1 c. butter
1 1/2 c. finely chopped onion
1 1/2 lbs. mushrooms, sliced
3 1/2 lbs. beef top round, cut into chunks
6 tbsp. flour
3 c. beef 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. cooked rice

Melt 1/3 cup of butter in a 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.

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 1 1/2 hours. Add tomato paste, Worcestershire sauce, sour cream, heavy cream and mushrooms. Heat thoroughly, but DO NOT BOIL. Serve with or over rice.