1 1/2 lbs. top round or sirloin, cubed
3 tbsp. butter
4 oz. mushrooms (fresh or canned)
2 beef bouillon cubes
1 c. water
1 tbsp. flour
1 c. sour cream

Saute cubes in butter until brown. Add bouillon cubes and water. Reduce to simmer; cover and cook until tender, about 1 hour. Add mushrooms and flour. Cook and stir until sauce thickens with heat on low. Just before serving, add sour cream. Serve over rice or noodles. Serves 4.