Chicago Beef & Potatoes with Dill

Preheat oven to 350°.

In large skillet melt 3 tablespoons butter.
Saute potatoes, stirring frequently until golden brown.
Remove from pan, add rest of butter.
Saute onions until translucent & golden.
Remove onions and set aside.
Add oil to skillet and brown meat.

Place meat in casserole, season with salt & pepper.
Add the onions, then potatoes.
Pour hot beef stock over.
Add bay leaf & wine.

Cover and bake for one 1 hour.
Shortly before serving, stir in sour cream and top with chopped dill & parsley. Stir.
Return to oven to warm.