Mom's Beef Stroganoff

• 2 lbs round steaks, cut into 1 inch cubes
• 3 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons dill weed
• 3 tablespoons flour
• 1 can cream of tomato soup
• 1 can condensed beef broth
• 2 tablespoons Worcestershire sauce
• 14 cup dry white wine
• 2 (8 ounce) cans sliced mushrooms (or 1/2 lb. of fresh mushrooms sauteed in 2 tablespoons of butter)
• 1 cup sour cream

1. Brown beef cubes in butter over medium high heat in a large heavy frying pan with a lid.
2. Add onions and brown them also.
3. Add garlic and dill and stir for about 1 minute.
4. Sprinkle flour over all and blend in.
5. Mix soups together with a wire whisk and then add to beef mixture and stir.
6. Add wine and Worcestershire sauce and stir.
7. Bring to a simmer, reduce heat to medium low and cover.
8. Cook until beef is tender--about 20 minutes.
9. Just before serving, stir in mushrooms and sour cream and bring just to a simmer.
10. Serve with buttered egg noodles, rice or mashed potatoes.

butter, onion, garlic, dill weed, flour, cream of tomato soup, condensed beef broth, worcestershire sauce, white wine, mushrooms, sour cream

Taken from www.food.com/recipe/moms-beef-stroganoff-42701 (may not work)