Beef Stroganoff From The 70's

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 ounces pasta wide egg noodles, uncooked
• 1 tablespoon vegetable oil
• 1 lb top sirloin steak, sliced across the grain into thin 1/2-inch wide strips
• 2 medium onions, cut in half, thinly sliced lengthwise
• 2 cups fresh mushrooms, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup beef broth
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon pepper
• 1 tablespoon cornstarch
• 2/3 cup dry red wine
• 8 ounces low-fat sour cream
• 1 tablespoon dijon mustard
• 1/4 cup chopped fresh parsley

Recipe

• 1 prepare noodles according to package directions.
• 2 heat oil over medium-high heat and add meat.
• 3 cook, stirring, until meat is no longer pink, about 5 minutes. remove and set aside.
• 4 to skillet add and sauté onions, mushrooms and garlic until vegetables are tender. add broth, worcestershire sauce and pepper and bring to a boil. reduce heat and simmer until liquid has reduced by half.
• 5 stir cornstarch into wine until dissolved. add to skillet and cook, stirring, over medium heat until mixture has thickened, about 3 minutes. return meat to mixture and stir until heated through. remove from heat.
• 6 add sour cream and mustard to skillet and stir until blended. serve over cooked noodles, sprinkled with parsley.
• 7 tip:partially freeze meat to make slicing easier.
• 8 if reheating stroganoff mixture, do not bring it to a boil.
• 9 instead of wine you can use beef broth and 1 tblsp red wine vinegar.