2 lb. round steak, cut 3/4 in. thick
2 tbsp. butter
1 onion, chopped
1/4 tsp. salt
1/4 tsp. basil
Pepper
1 1/4 c. beef bouillon
1 c. sliced fresh mushrooms (or canned)
2 tbsp. butter
2 tbsp. flour
1 1/2 tsp. prepared mustard
1 c. sour cream

Remove fat from meat and cut into strips, 1/4 inch wide and 1 1/2 inches long. Brown meat in butter, transfer meat to an ovenproof casserole and add onion, salt and pepper. Heat bouillon in skillet until it reaches the boiling point, scraping the bottom to loosen meat particles. Pour bouillon over the meat, cover, and bake in 350 degree oven for 1 1/2 hours, turning twice during baking time.

Lightly fry mushrooms in the additional butter for 5 minutes. Stir in flour, and then the liquid from the meat. Stir constantly until the mixture cooks and thickens. Add mustard and sour cream and bring to the boiling point. Pour over meat and serve over cooked rice or noodles. Serves 4.