1 1/2 lbs. beef-top round
2 tbsp. butter
1/3 c. chopped onion
1 (4 oz.) can mushrooms, undrained
2 beef bouillon cubes
1/2 tsp. powdered dill seed
3/4 c. hot water
Dash of pepper
4 tsp. flour
1/4 c. cold water
1/2 c. commercial sour cream
1 tbsp. flour

Trim most of fat from meat and cut meat into narrow trips 1/2-inch thick. Melt butter in heavy skillet over moderate heat. Add meat, mushrooms, bouillon cubes, onion, and 3/4 cup hot water and pepper. Cover and cook over very low heat 50-60 minutes until meat is fork tender. Remove meat from skillet.

Blend together the 4 teaspoons flour and 1/4 cup cold water; stir into drippings in skillet and cook until thickened. Stir together sour cream, dill and 1 tablespoon flour. Gradually add about 1/2 cup gravy mixture to the sour cream, then add this mixture to the rest of the gravy. Cook and stir constantly over low heat until sauce just starts to bubble. Add meat and heat but do not boil. Serves 4-6.