Yield: 6 servings
Measure | Ingredient |
---|---|
2½ pounds | Boneless round steak |
1 \N | Bouillon cube, crumbled |
¾ cup | Water |
\N \N | Salt and pepper |
¼ cup | Flour |
1 teaspoon | Dill weed |
1 \N | Medium onion sliced |
1 cup | Sour cream |
Cut steak into serving-size pieces. Sprinkle with salt and pepper.
Place in a crock-pot. Add dill, onion, bouillon cube and ½ cup water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in ¼ cup cold water. Turn control to high; cook 10 minutes or until slightly thickened. Stir in sour cream. Turn off the heat. Serve sauce over meat, with mashed potatoes or noodles.