2 c. filet of beef, sliced
1 tbsp. flour
5 tbsp. butter, divided
2 c. beef stock
1/2 pt. sour cream
2 tbsp. tomato paste
3 tbsp. grated onion

Sprinkle beef with salt and pepper and put in refrigerator for two hours. Sauté grated onion in 3 tablespoons butter. Add beef and cook quickly. Set aside. Melt 2 tablespoons butter and add 1 tablespoon flour. Stir and add beef stock. Cook until thick. Boil for 2 minutes. Add sour cream alternately with tomato paste. Stir constantly and do not boil. Add beef and heat a few minutes. Serve with noodles.