Cut meat into chunks. In a large skillet, brown meat in 2 tablespoons of butter. Remove from pan and set aside.

Add remaining butter and saute onion, garlic and mushrooms for 5 minutes.

Stir in flour and pepper until smooth.

Gradually stir in broth. Bring to a boil, stirring until thickened. Reduce heat and simmer 5 minutes.

Over low heat, stir in wine, sour cream and dill. Add meat and continue to cook over low heats until meat is tender.

Serve over egg noodles, potatoes, rice or bread.

CHEAT: I cook the meat in a pressure cooker and add it in the end. I then simmer it for a half hour.