Beef Stroganoff

1 1/2 lbs. lean stew beef or beef tips, cut into small bite size pieces.
4 TBSP. butter or margarine
1 cup chopped onion (about one large onion)
4-8 oz. slices mushrooms (I didn't use mushrooms when I made ours).
3 TBSP. all purpose flour
2 cups beef broth
1/2 tsp. salt
1/8 tsp. pepper
1 cup sour cream (sometimes I use low-fat, but for this recipe I used regular sour cream, not low-fat).
1 tsp. dried dillweed

Preparation:
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 (if you're using mushrooms, I didn't as I said) to the skillet and saute for about 5-6 minutes or until golden brown. Stir in flour; blend well. Gradually stir in bed broth. Heath until sauce is thick and bubbly, about 3 minutes. Stir in beef and dillweed (the dillweed makes the flavor so yummy). Add salt, pepper, and sour cream; heat beef stroganoff through--do not boil. Serve over wide egg noodles. Serves 6.