Makes 6 servings
Ingredients
- – 2 pounds boneless beef sirloin
- – Salt and ground black pepper to taste
- – 3 tablespoons all-purpose flour
- – 4 tablespoons butter, divided
- – 2 cups beef broth
- – 1/2 cup sour cream
- – 3 tablespoons tomato juice or paste
- – 1/4 cup grated onion
- – Fresh sliced mushrooms
Directions
- Ask butcher to cut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.
- In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.
- Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.
- In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes.
