Dill adds a unique flavor to this beef stroganoff. 
1 1/2 pounds lean stew beef or beef tips, cut into small pieces or thin strips 
4 tablespoons butter or margarine 
1 cup chopped onion, about 1 large onion 
4 to 8 ounces sliced mushrooms 
3 tablespoons all-purpose flour 
2 cups beef broth or bouillon 
1/2 teaspoon salt, or to taste 
1/8 teaspoon pepper 
1 cup sour cream 
1 teaspoon dried dill weed 

Heat butter or margarine in a large heavy skillet over medium heat. Add meat in about 3 batches, browning each batch quickly. Set aside and keep warm. Add onion and mushrooms to the skillet and sauté for about 5 to 6 minutes, until golden brown. Stir in flour; blend well. Gradually stir in beef broth. Heat until sauce is thick and bubbly, about 3 minutes. Stir in beef and dill. Add salt, pepper and sour cream; heat beef stroganoff through - do not boil. Serve beef stroganoff over rice or noodles.
This beef stroganoff serves 6.