Boeuf Stroganoff This is the great traditional Russian method of preparing beef tenderloin-simple to make, but too rich for a hot night! 1 1/2 pounds beef tenderloin, cut in thin strips 1 T flour 2 T butter, plus 3 T 2 cups beef bouillon 3 T sour cream 2 T tomato paste 1 large grated onion Make the sauce first: blend 2 T butter with flour until smooth, place over low heat, and very gradually add the bouillon—stirring constantly as the mixture thickens and removing any flour lumps. Bring to a boil and cook 2 minutes, add sour cream and tomato paste alternately, stirring constantly. Place over a very low heat and simmer; do not allow it to boil.  In a frying pan, brown the pieces of beef in butter and onion, for about 5 minutes; combine contents of meat pan with the sauce, and simmer the whole dish very very gently for 15 or 20 minutes. Serve with plenty of fluffy rice.