4 c. thinly sliced beef or veal cut in strips 1" x 1/4"
2 tbsp. olive oil
2 tbsp. butter
1 c. thinly sliced & coarsely chopped onion
1 1/2 c. mushrooms, sliced, quartered or whole buttons
1 c. beef stock or consomme
1 1/2 tbsp. flour
1 tsp. salt
1/2 tsp. whole caraway seeds
A dash of nutmeg or 1 tbsp. sherry
2 c. sour cream

Heat oil and butter in skillet, add onions, mushrooms and meat. Saute at low heat until soft, then 10 minutes longer. Add consomme and cook for 30 minutes or until the meat is tender. Mix flour and seasonings with the sour cream and add to first mixture. Cook slowly until thick, but do not boil. Remove from direct heat and keep over hot water. Serve with fine noodles, well buttered and seasoned with chopped parsley combined with peas.

If you use sherry do not add caraway seeds.