Yield: 6 servings
2 1/2 pounds round steak
1 beef bouillon, crumbled
3/4 cup water
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 crockpot. Add dill, onion, bouillon cube and 1/2 cup water. Cover and cook on LOW for 6 to 8 hours. Remove meat. Thicken juices with about 1 teaspoon xanthan gum.
Per Serving: 515 Cal (44% from Fat, 54% from Protein, 3% from Carb); 67 g Protein; 24 g Tot Fat; 3 g Carb; 0 g Fiber; 60 mg Calcium; 6 mg Iron; 107 mg Sodium; 187 mg Cholesterol
