Printable Recipe

2 pounds stew beef, cut into bite sized pieces
6 tablespoons butter, divided
1 medium onion, chopped
1 clove garlic, chopped
2 (6 ounce) cans sliced mushrooms
½ teaspoon salt
1/8 teaspoon pepper
4 beef bouillon cubes, crumbled (Herb Ox is gluten free)
1 ½ cups cold water
3 tablespoons cornstarch
1 tablespoon fresh dill weed or 1 ½ teaspoon dried dill
1 cup sour cream

Hot cooked rice

     In a large skillet heat 2 tablespoons butter.  Brown meat in butter.  Remove meat from pan and set aside.  
     Using same pan, sauté onions, garlic and mushrooms in remaining 4 tablespoons butter until onions start to soften. 
     Combine cornstarch with cold water and pour into pan with onion mixture.  Stir in bouillon cubes, salt and pepper.  Add beef back into pan. 
     Continue cooking over medium heat until sauce is thickened.  Stir in dill and sour cream.  When thoroughly heated through remove from heat.  Serve over rice.

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