Jackie Kennedy'S Beef Stroganoff

• 2 lbs beef sirloin
• 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

1. 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.
2. Make a roux by blending flour with 3 T melted butter until mixture bubbles and is smooth.
3. Using a whisk, gradually blend in beef stock and cook until mixture begins to thicken.
4. Cook for 5 minutes, then add sour cream alternately with tomato juice or paste, stirring constantly.
5. Simmer very gently, without boiling, for 1 minute.
6. Brown beef in remaining 3 T butter with grated onion.
7. When the meat is browned, pour the meat, onion, and butter into the sauce.
8. Taste for seasoning and simmer very gently or cook in a double boiler over hot water for 20 minutes.
9. This is very good served over buttered noodles.

beef sirloin, salt, butter, flour, beef stock, sour cream, tomato juice, onions

Taken from www.food.com/recipe/jackie-kennedys-beef-stroganoff-101067 (may not work)