butter
1 1/2 tbsp. flour
1 (10 1/2 oz.) can condensed consomme, undiluted
1/2 c. water
1 tsp. prepared mustard
1 to 2 tbsp. canned tomato paste (optional)
1 medium onion, peeled and chopped
1/2 lb. fresh mushrooms, quartered (optional)
1 1/2 lbs. lean sirloin steak or fillet of beef, cut into thin strips 2 x 1/2
inch
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 c. commercial sour cream
Boiled potatoes or cooked broad noodles

About 40 minutes before serving: In saucepan, melt 1 tablespoon butter. In it, brown flour lightly. Then stir in consomme, water, mustard, and tomato paste. Bring to a boil and cook until thickened. Set aside.

In large skillet, melt 2 tablespoons butter. In it, saute onion and mushrooms until golden. Next add sirloin and brown, stirring frequently. Stir in salt and pepper, then the sauce. Simmer, covered, about 25 minutes or until meat is tender.

In small bowl, beat together sour cream and part of sauce from skillet. Return to meat in skillet. Heat gently. Then serve with small boiled potatoes or buttered noodles. Makes 4 to 6 servings.

Note: If fillet of beef is used, reduce cooking time to 5 to 8 minutes.