2 lb. lean top sirloin (cut 1x1x1/4")
1/4 c. vegetable oil
1/2 lb. fresh mushrooms
1/4 c. minced onion
1 clove garlic, minced
1/2 tsp. dry chervil
3 tbsp. flour
4 c. stock (double strength beef bouillon)
2 tbsp. caraway seeds
2 tbsp. minced parsley
2 tbsp. tomato paste
1 c. sour cream
Salt & pepper

Saute beef in vegetable oil until brown. Add mushrooms (sliced 1/4 inch thick), onion, garlic and chervil to pot. Saute 5 minutes more. Stir in flour, mixing well. Add 3 cups stock. Pound caraway in mortar.

In small saucepan, combine 1 cup stock and seeds; simmer 15 minutes. Strain broth and add to pot. Add parsley and simmer 2-2 1/2 hours. Skim fat, add tomato paste. Turn off flame and add sour cream. Add salt and pepper to taste. Serve with noodles.