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Beef Stroganoff

DIRECTIONS

Remove all the fat and gristle from the meat. Cut into narrow strips about 2 inches long and 1/2 inch thick. Season the strips with salt and pepper and refrigerate 2 hours.
In a saucepan melt 1-1/2 tablespoons of butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the stock to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Stir in mustard.
In a separate pan heat the oil and brown the meat quickly on both sides. Remove the meat to a hot platter. Add the remaining butter to the pan and sauté the onions until soft. Spoon the onion slices over the meat.
Add the sour cream to the mustard sauce and heat over a brisk flame for 3 minutes. Pour sauce over meat and serve.