Ingredients:
• 2 lb beef sirloin steak
• 2 onions, chopped
• 2 cups sour cream
• 2 TB flour
• 2 TB Dijon mustard
• 2 bay leaves
• 3 garlic cloves, minced
• 2 TB spoons butter
• 1 cup beef broth
• salt, pepper
Directions:
• Preheat oven to 350 degrees F.
• Cover the bottom of a Dutch oven with onions.
• Put a 2 lb piece of meat on the onion.
• Add bay leaves.
• Cover with the lid and put in the oven.
• Bake for 2-2.5 hours.
• Meanwhile heat 2 tablespoons of butter over medium high heat.
• Add flour all at once whisking vigorously.
• When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking.
• Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
• Let it cool.
• Add sour cream, garlic, beef broth, salt, pepper and Dijon mustard to the white roux.
• Whisk.
• Take the beef out of the oven.
• Discard the bay leaves.
• Cut the beef in 1-inch pieces.
• Return the beef Dutch oven.
• Pour the sauce over the beef and return it to the oven.
• Reduce the heat to 300 degrees F.
• Bake for 30 more minutes.
• Serve.
