1 can mushrooms
4 tbsp. butter
1 onion
2 chicken bouillons
2/3 c. boiling water
1 tsp. paprika
1/2 tsp. dill
1/4 tsp. pepper
1/2 tsp. salt
1 c. sour cream
3 tsp. cornstarch
6 turkey cutlets

Saute mushrooms, onions and butter in skillet. Then remove mushrooms and onions. Brown cutlets until golden brown. Put mushrooms and onions back in skillet.

Combine bouillons, boiling water, paprika, dill, pepper and salt. Then put cutlets back in skillet; simmer for 10 minutes. Mix 1/2 cup cold water and 3 teaspoons cornstarch. Remove cutlets, thicken sauce with cornstarch. Add 1 cup sour cream, stir. Pour over cutlets and serve.