1 1/2 lbs. round steak, cut in 1/2 inch strips
2/3 stick butter
1 can mushrooms
1 lg. onion
3 beef bouillon cubes, dissolved in 3 c. hot water
1 tbsp. Worcestershire sauce
1/2 stick butter
1 c. sour cream

Salt and pepper beef strips and dredge in flour. Saute in butter until brown. In another skillet, saute mushrooms and onion in butter until limp. Add Worcestershire sauce and water with bouillon cube dissolved. Add the mixture to beef and cook for 30 minutes. Serve over steamed rice.