2 lbs. sirloin of beef
2 1/2 tbsp. flour
2 tbsp. butter
2 c. beef stock
1/2 c. sour cream (more if desired)
2 tbsp. tomato juice or paste
3 tbsp. grated onion
3 tbsp. butter for sauteing

Cut beef into thin strips, sprinkle freely with salt and pepper; then let stand for 2 hours in cool place.

Make a roux by blending flour with butter over gentle heat until mixture bubbles and is smooth. Gradually stir in beef stock and cook until mixture begins to thicken. Boil for 2 minutes, then add sour cream alternately with tomato juice or paste, stirring constantly. Simmer very gently, without boiling, 1 minute.

Brown beef in 3 tablespoons butter with grated onion. When meat is browned, pour the meat, onion and butter into the sauce, taste for seasoning and simmer gently, cook in double boiler for 20 minutes.