8 lbs. sirloin tip
Adolph's Tenderizer
4 lbs. fresh mushrooms
5 lg. onions
1/2 lb. butter
4 (10 1/2 oz.) cans bouillon
3/4 c. flour
1 c. Rhine wine
2 c. tomato juice

Slice meat into thin strips about 1 1/2 inches wide by 2 to 3 inches. Sprinkle lightly with tenderizer, toss and refrigerate. Cut off mushroom stems even with the cap and slice mushrooms. Chop onions. Saute 1/4 of the onions in 3 tbsp. butter until clear. Add 1/4 of the mushrooms and saute until just tender. Remove to a 12 quart enamel roasting pan. Saute remaining onions and mushrooms in the same manner i.e. in flour batches.

You may have to add a little butter each time. In same skillet brown meat a little at a time with a minimum of butter removing it to the roasting pan as it browns. Put 2 cans of bouillon and the flour in a blender and blend until smooth. Set aside. Pour remaining cans of bouillon into skillet and stir and scrape to deglaze the pan. Add bouillon and flour mixture stirring as you add to keep smooth. Add tomato juice and wine. Pour over meat and vegetables in roasting pan. Season to taste. About 1 1/2 hours before serving place in 375 degree oven and bring to a simmer. Just before serving, add sour cream and a splash of wine. Serve with buttered noodles or long grain wild rice. Recipe can be halved.