1 1/2 lbs. round steak
2 tbsp. butter
1/3 c. chopped onions
1/2 lb. mushrooms
2 beef bouillon cubes
3/4 c. hot water
1 tbsp. flour
1/4 c. water
1 c. sour cream
1/2 tsp. dill
Dash of pepper

Trim meat and cut into narrow strips 1/2 inch thick. Melt butter in heavy skillet over moderate heat. Add meat, brown lightly and remove. Add onions and mushrooms and cook until tender. Return meat to pan with bouillon cubes dissolved in 3/4 cup hot water and pepper. Cover and cook over very low heat 50 to 60 minutes until meat is tender. Remove meat.

Add sour cream mixed with 1 tablespoon flour stirring constantly until thickened (over very low heat). Add 1/4 cup water and dill, cook another minute or so and add meat. Serve over broad noodles. Serves 4 to 5.