This recipe is from Charlotte Mueller.
- 1 pound beef (sirloin, round steak, etc.). Slice thin, about 1.5" long by 1/4" wide.
- onion, chopped or sliced thin
- 1 cup (or more) beef bouillon (either from cube or from can)
- 1 cup dry white wine
- sliced mushrooms (if you are Marianne, you can omit mushrooms)
- dillweed (lots)
- ketchup (a little)
- garlic or garlic powder
- salt and pepper to taste
- 1 cup sour cream
Saute onion; add beef, and brown. Add the rest of ingredients, except
sour cream and some of the dill, and simmer till meat is tender.
Add sour cream and the rest of the dill. Add sour cream at the last minute.
Before serving, heat through, but do not boil.
Serve with rice or noodles.
Last modified: October 14, 2004