Bœuf Strogonoff

• 1 lb. of lean beef, preferably the fillet
• 1 pint of stock
• 2

Cut the meat into inch squares, sprinkle freely with salt and a little pepper, and let it stand for 2 hours.

Brown the flour in the butter, work to a smooth paste, add the hot stock gradually, bring to the boil and strain. Then stir in the tomato juice and sour cream. Fry the meat in butter on a very quick fire with a little chopped onion. When brown put the pieces of m