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

Cut beef into thin strips, sprinkle freely with salt and pepper. Let stand covered 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 the meat is browned pour the meat, onion, and butter into the sauce, taste for seasoning, and simmer gently, or cook in double boiler over hot water for 20 minutes. (I like to saute fresh sliced mushrooms with the meat and onions.)