2 lbs. top of round roast
Fresh ground pepper
3 or more tsp. butter
1 tbsp. flour
1 can beef consomme
2 tsp. dry mustard
3 onions, sliced thin
1/2 pt. or more sour cream

Trim fat and gristle from meat. Cut into narrow 1 1/2 inch long and 1/2 inch thick. Season heavily with pepper and refrigerate at least 2 hours.

In saucepan, melt 1 1/2 tablespoons butter. Add the flour and stir with wire whisk until blended. Meanwhile, bring consomme to a boil and add all at once to the butter-flour mixture, stirring vigorously with the sauce until sauce is thickened and smooth. Stir in mustard.

In separate pan, heat remaining butter and add meat and sliced onion. Brown meat quickly on both sides. Remove to serving dish and continue browning remaining meat and onions.

Add sour cream to mustard sauce and stir until sauce is smooth. Pour over meat and either serve immediately or refrigerate overnight. If making in advance, be careful to only heat stroganoff - not boil.