Serves: 5
Total Calories: 609

2 pounds beef sirloin steaks
2 1/2 tablespoons flour
2 tablespoons butter
2 cups beef stock base, reduced
1/2 cup sour cream
2 tablespoons tomato juice or paste (preferably paste)
3 tablespoons grated onions
3 tablespoons butter for sautéing

Cut beef into thin strips. Sprinkle freely with salt and pepper and let stand covered for 2 hours in a cool place. Make a roux by blending flour with butter over gentle heat until the mixture bubbles and is smooth. Make sure that it is a light brown (caramel) color. Gradually stir in the beef stock and cook until mixture begins to thicken. Boil for 2 minutes and add the sour cream alternately with the tomato juice or the paste, stirring constantly. Simmer very gently without boiling for 1 minute. Brown the beef in 3 tablespoons butter with grated onion. When the meat is browned, pour the meat, onion, and butter into the sauce and taste for seasoning and simmer gently, or cook in double boiler over hot water for 20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 609
Calories from Fat: 371

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