From Page 666 of The Joy of Cooking
Take 1 1 /2 lbs beef tenderloin (or any steak will do, just nothing too tough). Slice the shit out of it, and do the same thing with one onion.
Season it with salt and pepper.
In a totally unrelated incident, melt a couple tablespoons o'butter in a hot pan over medium heat
Whisk in 1 Tablespoon o'flour
Then whisk in vigorously a cuppa hot beef stock (oh my, sounds dirty!)
Simmer until smooth and thickened.
In yet another totally unrelated skillet that is hot add 2 tablespoons of butter. Add your sliced beef and onion and cook no more than dos minutos.
Now back to your sauce: heat that bitch up again, and add 3 Tablespoons sour cream, 1 teaspoon dijon mustard and season to taste. Toss the meat into the sauce.
You can serve it over egg noodles or rice pilaf (but that's another blog) and sauteed smushrooms (my favorite).
Enjoy!
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