Recipe Categories
Meat 
Misc Beef
Stroganoff, Fries & Tarter

Kathy's Stroganoff With Dill

1 1/2 pounds lean stew beef or beef tips, cut into small pieces or thin strips 
4 tablespoons butter or margarine
1 cup chopped onion, about 1 large onion
4 to 8 ounces sliced mushrooms
3 tablespoons all-purpose flour
2 cups beef broth or bouillon
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper
1 cup sour cream
1 teaspoon dried dillweed
PREPARATION:

Heat butter or margarine in a large heavy skillet over medium heat. Add meat in about 3 batches, browning each batch quickly. Set aside and keep warm. Add onion and mushrooms to the skillet and sauté for about 5 to 6 minutes, until golden brown. 
Stir in flour; blend well. Gradually stir in beef broth. Heat until sauce is thick and bubbly, about 3 minutes. Stir in beef and dill. Add salt, pepper and sour cream; heat beef stroganoff through - do not boil. Serve beef stroganoff over rice or noodles.
This beef stroganoff serves 6. 

The four taste zones on your tongue are bitter (back), sour (back sides), salty (front sides), and sweet (front).