600 g beef
2 tblsps rye bread crumbs
3 tblsps butter
1 cupful sour cream sauce
1. Cut the meat (fillet), pound, dust with salt and minced onions and dredge with crumbs. Stew in oven adding water and butter. Serve with sour cream sauce.
2. Prepare the sour cream sauce as follows: saute the flour (1 tblsp), blend with hot meat stock, strain, add the salt and sour cream and boil over a slow heat for 5 to 10 minutes. When done add browned onions and mix thoroughly.