Beef Stroganoff from the 70's

Ingredients

• 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

Directions

1. 1

   Prepare noodles according to package directions.

2. 2

   Heat oil over medium-high heat and add meat.

3. 3

   Cook, stirring, until meat is no longer pink, about 5 minutes. Remove and set aside.

4. 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. 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. 6

   Add sour cream and mustard to skillet and stir until blended. Serve over cooked noodles, sprinkled with parsley.

7. 7

   Tip:Partially freeze meat to make slicing easier.

8. 8

   If reheating stroganoff mixture, do not bring it to a boil.

9. 9

   Instead of wine you can use beef broth and 1 Tblsp red wine vinegar.