Beef Stroganoff

8 tablespoons butter
4 lbs sliced tenderloin tips
10 chopped shallots
3 chopped garlic cloves
3 chopped medium onions
12 mushrooms (optional)
2 bay leaves
8 tablespoons sour cream
1 cup dry Sherry
Dash Tabasco sauce
2 tablespoons worcestershire sauce
5 tablespoons flour
4 cups beef broth
6 ounces tomato sauce
2 teaspoons salt & Pepper
4 tablespoons chopped chives

Cut the meat into julienne strips, about 2 inches long and 1/2 inch wide. Season with salt and pepper and saute in 4 tablespoons of the butter until brown. Add the Worcestershire, Sherry, and Tabasco. In another pan, saute in 4 tablespoons butter, the shallots, garlic, onions, mushrooms, until transparent. Add the flour and mix until well blended, then add the broth, tomato sauce, bay leaf. Simmer for 20 minutes. Just before serving, combine the meat with the sauce; heat to the boiling point; add the sour cream and the chives. serves 6.