2 pounds sirloin of beef
2-1/2 tablespoons flour
2 tablespoons butter
2 cups beef stock
2 tablespoons tomato juice or paste
3 tablespoons grated onion
1/2 cup sour cream


Cut beef into thin strips, sprinkle freely with salt & pepper, let stand covered for 2 hours in cool place. Make a roux by blending flour w/butter over low 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 large skillet with grated onion. When the meat is browned, pour the meat and onion into the sauce, taste for seasoning, and simmer gently, covered, for 20 minutes.