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2 lb. beef 1 Tbsp. flour 2 Tbsp. butter 2 c. beef stock 2 Tbsp. heavy sour cream 3 Tbsp. juice or paste 3 Tbsp. grated onion Cut beef into thin strips. Sprinkle freely with salt and pepper and let stand 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 beef stock and cook until mixture begins to thicken. Boil for 2 minutes, then strain into a saucepan. Add heavy sour cream alternately with 2 tablespoons tomato juice or paste, stirring constantly. Simmer very gently, without boiling. Brown the pieces of beef in 3 tablespoons butter with grated onion. When the meat is brown, pour the meat, onion and butter into the sauce. Taste for seasoning and simmer gently or cook in a double boiler over hot water for 20 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |