4 lbs. round steak
2 cups sliced onions
1/2 cup butter
1 lb. mushrooms, sliced
1/2 cup beef bouillon
1/2 cup dry white wine
3 cups sour cream
Salt, pepper & mustard to taste
Pound steak until very thin, then cut into pieces about 3 in. long and 1/2 in. wide.
Cut the onion slices in half and cook them in the butter until soft.
Add mushrooms & beef and cook for 5 minutes.
Pour in the bouillon and wine and cover.
Simmer for 45 minutes or until the meat is tender and liquid is almost evaporated.
Stir in sour cream and season to taste with salt, pepper, and a dash of prepared mustard.
Heat gently for 5 more minutes, but take care not to boil.
Serves 12.
