Yield: 6 servings
|2½ pounds||Boneless round steak|
|1||Bouillon cube, crumbled|
|Salt and pepper|
|1 teaspoon||Dill weed|
|1||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.