2 lb. fillet of beef, flank steak is best
1/2 pt. sour cream
1 can cream mushroom soup
4 tbsp. butter
1/2 c. flour
1/2 tbsp. finely chopped onion
1 can beef broth
1/2 can water
Salt and pepper to taste

Cut fillet across grain into 1/2 inch slices by 3 inches. Roll in flour with seasonings and fry in butter until well browned. Use a heavy skillet and add onions, cook until clean. Put flour into hot butter and make a roux, when lightly browned, add beef broth, water, soup. Stir until smooth. Add cooked meat. Just before serving add sour cream. Serve over cooked noodles or rice.