2 lbs. boneless beef sirloin
salt and ground black pepper to taste
3 T. all-purpose flour
4 T. butter, divided
2 c. beef broth
1/2 c. sour cream
3 T. tomato sauce or tomato paste
1/4 c. grated onion
fresh sliced mushrooms
Slice the beef into strips. Season the beef generously with salt and pepper. Cover and let stand
for 2 hours in a cool place. In a large skillet whisk the flour and 3 T. of the butter over low heat until the mixture
bubbles and forms a smooth paste. Let boil for 2 minutes. Slowly add the beef broth, stirring constantly until
the mixture thickens. Let boil for 2 minutes. Reduce the heat and add the sour cream alternately with the tomato
juice or paste, still whisking. Simmer slightly for 1 minute; do not let boil. In a seperate skillet, quickly
brown the beef, onion and mushrooms (as many or as few as you'd like) in the remaining 1 T. of butter over medium heat.
Add the contents of the meat pan to the sauce; season with salt and pepper. Simmer very gently or cook over hot water
in a double boiler for 20 minutes. Serves 6.