Beef Stroganoff Iii -

2-by-1-in strips

1/2 ts Salt

1/4 ts Pepper

1 Onion; in 1/4-in slices

4 tb Butter

2 tb Flour

1 c Beef stock

1 ts Dijon mustard

1/4 c Sour cream; room temperature

2 hours. Melt

2 tablespoons butter in a skillet and stir in flour. Mix in stock and heat, stirring until thickened. Blend in mustard and remove from heat. In another skillet, melt remaining butter, add beef and onion and saute until browned. Add the beef (but not the onion) to the sauce and simmer

15 minutes. Remove from heat and stir in sour cream. Serve onions separately or reserve for another use. --