Recipe By: Amy Vanderbilt’s Complete Cookbook 1961 (modified)
Preparation Time: 1:00
Ingredients:
2 pounds round steak
2 tablespoons butter
1 medium onion — diced
1 can mushroom pieces
1 tablespoon Kitchen Bouquet
1 tablespoon tomato paste
2 tablespoons flour
1 cup beef stock
1 1/2 teaspoons salt
1 teaspoon pepper
1 pint sour cream
1 teaspoon dill weed
Directions:
Trim all fat and sinew from beef. Cut diagonally against the grain into thin strips. Brown in butter in skillet. Remove from pan.
Saute onion and mushrooms over moderate heat until onion is tender but not brown. Remove skillet from heat. Stir in Kitchen Bouquet and tomato paste. Mix flour smoothly with a little stock or bouillon and stir into mixture. Gradually add remaining bouillon. Return pan to heat, and stir until sauce begins to boil. Add sal and pepper. Stir sour cream, a little at a time, into center of sauce, stirring steadily.
Return beef to skillet. Sprinkle with dill. Cover and simmer until meat is tender.
Serve with noodles or rice