Beef Stroganoff

1 - 2 lbs round or sirloin steak, cubed
1/2 c. chopped onion
2 c. boiling water
2 beef bouillon cubes
1/2 - 1 T Worcestershire sauce
1/4 - 1/2 c. Burgundy wine, grape juice, or water
3 T flour
salt
pepper
1/2 c. sour cream

Dredge meat in flour and brown in small amount of oil, remove meat from pan. Pour out drippings; saute onions in residue of drippings in same pan. Return meat to pan and add water, bouillon cubes and Worcestershire sauce. Combine about 3 T water with the flour. Stir slowly with meat; add remaining water, salt, and pepper to taste. Simmer for 1 1/2 hours or until meat is tender. Just before serving fold in sour cream; heat through but do not boil. If a thicker consistency is preferred add more of the water and flour mixture. Serve over rice, noodles or potatoes.