Preparation:
Trim fat from beef; discard. Slice beef across grain into thin slices. Cut onion lengthwise in half and slice across into 1/4-inch slices.
Heat wok over medium-high heat 1 minute or until hot. Add butter and swirl to coat bottom. Add beef; stir-fry about 2 minutes or until well browned. Remove beef to large bowl. Reduce heat to medium.
Add onion, mushrooms and water to wok; stir-fry about 2 minutes or until onion is tender. Add flour; mix well. Gradually stir in broth, wine and salt. Bring to a boil. Simmer 5 minutes. Stir in sour cream and dill weed. Return beef and any accumulated juices to wok; cook until heated through. Serve over noodles. Makes 4 servings |
