Stroganoff Steak with Dill
3 Pounds Boneless Round Steak, Cut Into 6 Pieces
Kosher Salt And Ground Black Pepper To Taste
1 Onion, Sliced
½ Cup Water
1 Cube Beef Bouillon
1 Teaspoon Dill Weed
¾ Cup Cold Water
¼ Cup All-Purpose Flour
4 Tablespoons Sour Cream, Or More To Taste
Step 1 Season steaks with salt and pepper and place in a slow cooker; add onion, 1/2 cup water, bouillon, and dill.
Step 2 Cook on Low until steaks are tender, about 6 hours. Remove steaks from broth and place on a serving platter.
Step 3 Whisk 1/4 cup cold water and flour together in a bowl until smooth; pour into broth.
Step 4 Increase slow cooker heat to High and cook gravy until thickened, about 10 minutes. Stir sour cream into thickened gravy; serve alongside steaks over egg noodles with an endive salad.