3 1/2 lb. top round steak
3/4 c. butter
2 lb. fresh mushrooms, sliced (or canned)
1/2 c. thinly sliced onions
5 c. water
1/2 c. flour
2 beef bouillon cubes
3 tbsp. lemon juice
2 c. sour cream
2 tsp. salt
1 tsp. pepper

Slice beef 1/4 inch thick strips and 2 inches long and 3/4 inch wide. Trim off fat.

In large skillet melt 1/4 cup butter and half mushrooms and onion; cook gently, stirring often, until mushrooms turn light brown and juices form in pan 5-8 minutes. Turn mushrooms and onions with juice into a bowl. Repeat process with remaining mushrooms and onion, using another 1/4 cup butter.

Wipe skillet dry. Melt 1 tablespoon of butter in skillet (medium heat). Dry meat with paper towel and quickly brown, small amount at a time on both sides. Add more of remaining butter as needed and remove meat to a 5 quart saucepan. Add 4 cups of the water, bouillon cubes and lemon juice. Bring to a boil, skim top, reduce heat and simmer just until meat is tender 15-20 minutes. Add onions, mushrooms with juice, salt and pepper.

Gradually stir remaining 1 cup water into flour, keeping smooth. Add to meat mixture and cook oven moderately low heat, stirring constantly, until thickened. Stir in sour cream (sauce will be thin). Reheat gently; do not boil. Makes 12 servings.

Dish may be made a day ahead through the cooking of meat. Refrigerate meat with cook liquid. Separately refrigerate mushroom mixture. Finish dish next day.