Grandma Schmidt's family recipe for Sour Meat
1 pound of thinly sliced top round steak
2 large onions, sliced
1 pint container of sour cream
1/2 pound of butter
salt and pepper to taste
1 tablespoon of cornstarch
1 sour cream container of water
Melt half the butter in a fry pan and add slices of the round steak to fit in the fry pan; brown well without burning; adjust flame as necessary. Remove browned pieces to a dish and continue with remainder of the meat slices until all has been browned. Add additional butter if needed for the browning. Add remaining butter if needed and put in the onions, stirring frequently. Cook until a medium brown color without burning the onions.
This may take about 1/2 hour or so. This browning of the onions is the most important part of the cooking process to achieve the brown gravy and the taste. When the onions are sufficiently browned; turn the heat lower and empty half the container of sour cream into the onion mixture and stir to mix. To the remaining sour cream, add the cornstarch to mix until it is smooth. Add the remaining sour cream and stir to mix.
Fill the sour cream container with water and stir to mix in any remaining sour cream and slowly add to the onion mixture until smooth and slightly thickened. Return the meat with any collected juices to the fry pan and mix together. Add salt and pepper to taste and stir again. It is better to have the mixture at a low heat for at least another half hour to develop the flavor before serving. Making it early in the day and keeping warm is best for flavor. Serve with sweet and sour red cabbage, noodles, and corn. Rye bread may be served as well.