2 lbs. steak, cut bite size
2 med. onions, finely chopped
1/2 c. tomato juice
2 tbsp. Wondra flour
4 tbsp. butter
1/2 tsp. salt
1/2 tsp. dry mustard
1 tsp. paprika
1 lb. mushrooms, sliced
1 clove garlic, minced
1/2 c. Burgundy wine
1 pkg. beef broth mix
1 c. sour cream
1/4 tsp. white pepper
2 tsp. parsley flakes
Sprigs of parsley for garnish

Saute onions and garlic in 2 teaspoons butter, just until translucent. Keep warm. Quickly saute mushrooms in 2 teaspoons of butter. Keep warm. Quickly brown steak in 2 teaspoons of butter. Mix meat with onions and mushrooms, set aside and keep warm.

In a double boiler, combine the liquid ingredients, except for sour cream. Add flour and spices, mix well. When hot, add the remaining 2 tablespoons of butter. Stir until thickened. Remove from heat, add sour cream. Mix liquid mixture with the meat mixture. Let stand for 25 minutes on warm. Heat until hot for 5 minutes. Serve over noodles or rice. Garnish each serving with a dollop of sour cream and a sprig of fresh parsley. Serves 4 to 6.