salt and pepper
6 tablespoons butter, divided
4 tablespoons flour
2 cups beef stock or 2 cups beef broth
1/2 cup sour cream
2 tablespoons tomato juice or 2 tablespoons tomato paste
4 tablespoons grated onions
Cut beef into thin strips (it's easier if meat is partially frozen), sprinkle freely with salt and pepper, and let stand, covered, for 2 hours in a cool place. Make a roux by blending flour with 3 T melted butter until mixture bubbles and is smooth. Using a whisk, gradually blend in beef stock and cook until mixture begins to thicken. Cook for 5 minutes, then add sour cream alternately with tomato juice or paste, stirring constantly. Simmer very gently, without boiling, for 1 minute. Brown beef in remaining 3 T butter with grated onion. When the meat is browned, pour the meat, onion, and butter into the sauce. Taste for seasoning and simmer very gently or cook in a double boiler over hot water for 20 minutes. This is very good served over buttered noodles.