In large skillet heat the butter over medium heat, add the onions and sauté, stirring until just turning golden brown.
Add the mushrooms and sauté, stirring until they are just very lightly browned. Stir in the paprika and cayenne then sauté a few minutes.
Stir in the tomato paste and sour cream, slat mix well, and then bring to a simmer and cook over low heat for a few minutes.
Stir in the dill weed and serve.