My mom made this all the time. We often did it with hamburger to cut the cost and make it quicker.
Servings: 8Prep Time: 2 hours Cook Time: 30 min
2 pounds beef (strips or hamburger)
1 tablespoon flour
2 tablespoons butter
2 cups beef stock
2 tablespoons heavy sour cream
2 tablespoons tomato juice or paste or ketchup
3 tablespoons grated onion
Cut beef into thin strips, sprinkle freely with salt and pepper, and let stand for 2 hours in cool place or do the night before and refrigerate. Brown the pieces of beef in 3 tablespoons butter with grated onion. When the meat is brown, remove and add a tablespoon flour and the 2 tablespoons butter to make a roux–it bubbles gently and is a smooth paste. Gradually add 2 cups water and bring up to boil to thicken, boiling about 2 minutes. Add heavy sour cream alternately with tablespoons tomato juice, stirring constantly. Add back in the meat. Simmer very gently, without boiling. Taste for seasoning and simmer gently for another 20 minutes. May need a few shots of Maggi beef flavor enhancer. Serve over wide egg noodles.
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