Jackie Kennedy’s Beef Stroganoff
Source: A Treasury of White House Cooking
2 pounds boneless beef sirloin
Salt and ground black pepper to taste
3 tablespoons all-purpose flour
4 tablespoons butter, divided
2 cups beef broth
1/2 cup sour cream
3 tablespoons tomato juice or paste
1/4 cup grated onion
Fresh sliced mushrooms
Ask butcher to cut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.
In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.
Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.
In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes.
Makes 6 servings.