Serves 4 to 6. Recipe is from Sommer Wadsworth.
4 tbls. butter or margarine
11/2 lbs. lean stew beef or beef tips, cut into small pieces or thin strips
1 cup chopped onion
4 to 8 ozs. sliced mushrooms
3 tbls. all-purpose flour
2 cups beef broth
1 tsp. dried dillweed
1/2 tsp. salt, or to taste
1⁄8 tsp. pepper
1 cup sour cream
1. Heat butter or margarine in a large heavy skillet over medium heat. Add the meat in three batches, browning quickly and setting aside.
2. Add the onion and mushrooms to the skillet and sauté for 5 to 6 minutes, or until golden brown. Stir in flour, blending well, then gradually stir in beef broth. Heat until sauce is thick and bubbly, about 3 minutes.
3. Stir in beef and dill. Add seasonings and sour cream and heat through. Do not boil. Serve over rice or noodles.