2 lb. top round steak
1 tsp. instant meat tenderizer
3 tbsp. butter
1 c. onion, chopped
1 clove garlic, finely chopped
2 tbsp. flour
1 tsp. meat extract paste
1 tbsp. catsup
1/2 tsp. salt
1/8 tsp. pepper
1 (10 1/2 oz.) can condensed beef bouillon (undiluted)
1/4 tsp. dried dill weed
1 (10 1/2 oz.) condensed cream of mushroom soup (undiluted)
1/2 c. dairy sour cream
1 (6 oz.) can sliced mushrooms, drained

Trim fat from beef. Slice beef lengthwise into thirds. Moisten slices on each side and sprinkle with meat tenderizer, following label directions. With fork, pierce meat at 1-inch intervals to ensure tenderizer's penetration. Then cut each slice, across the grain, into 1/2-inch wide strips. Slowly heat large heavy skillet and melt 1 tablespoon butter. Add just enough beef to cover bottom of skillet.

Over high heat, sear meat quickly on all sides. With tongs, remove beef as it browns (it should be brown on the outside and rare on the inside). Brown rest of beef and set aside.

In remaining hot butter in same skillet, saut onion and garlic until onion is golden, about 5 minutes. Remove from heat. Add flour, meat extract paste, catsup, salt and pepper. Stir until smooth. Gradually add bouillon; bring to a boil, stirring constantly. Then simmer 5 minutes.

Over low heat, add dill, soup and sour cream, stirring until well combined. Add mushrooms and beef. Simmer slowly just until beef and sauce are hot. Serve with rice or noodles.