2 lb. beef filet (cut in thin slices)
5 tbsp. butter
2 tbsp. flour
1 c. beef consomme
2 chopped onions, more if you like
2 tbsp. tomato paste
Salt & Tabasco to taste
6 tbsp. thick sour cream
1 tbsp. parsley
2 tbsp. cooking sherry
1 can mushrooms (4 oz.)

A. Cut thin sliced meat into 2 to 3 inch long pieces about 1/2 inch wide. Reserve meat at room temperature. Melt 1/2 of butter in pan, blend in flour. Fry to golden brown. Pour broth into mixture slowly, to make a smooth paste. Dilute tomato paste with liquid from mushrooms. Add thinned paste to other liquid mixture. Bring to a boil. Add mushrooms and seasoning. Reserve same at room temperature.

B. One hour before serving, select a large skillet with a lid. Melt remaining butter. Saute onions in hot butter until transparent. Add strips of beef, saute until slightly brown. Pour sauce over meat. Reheat carefully. Cover and simmer 20 minutes. Just before serving, add sour cream (small amount at a time). Do not boil. Taste... correct seasoning. Serve on boiled rice.