1/2 stick butter
1 lb. beef rump roast
1 (3 oz. can - 2/3 c.) mushrooms and liquid
1 env. dry onion soup mix
1 c. sour cream
2 tbsp. flour

Cut meat in small pieces, saute in butter. Add mushrooms. Stir in onion mix. Heat to boil. Blend in sour cream and flour. Add to hot mixture. Cook and stir until thickened. Serve with cooked wild rice which has been cooked in meat broth.