Beef Stroganoff I
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
corn oil
|
|
| 1 | pound |
beef
top round or flank steak cut in small strips |
|
| ½ | pound |
mushrooms
sliced |
|
| 1 | cup |
onions
sliced |
|
| 2 | cups |
beef stock
|
|
| 1 | tablespoon |
ketchup
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | teaspoon |
dry mustard
|
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | cup |
sour cream
dairy |
|
| 6 | ounces |
egg noodles
wide, cooked, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
corn oil
|
|
| 453.6 | g |
beef
top round or flank steak cut in small strips |
|
| 226.8 | g |
mushrooms
sliced |
|
| 237 | ml |
onions
sliced |
|
| 473 | ml |
beef stock
|
|
| 15 | ml |
ketchup
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
cornstarch
|
|
| 5 | ml |
dry mustard
|
|
| 59 | ml |
white wine
dry |
*
|
| 237 | ml |
sour cream
dairy |
|
| 173.4 | ml/g |
egg noodles
wide, cooked, drained |
|
Directions
In a large skillet heat corn oil over medium-high heat.
Add beef ½ at a time.
Brown well on all sides. Remove beef. Add mushrooms and onion.
Cook, stirring, 5 minutes.
Stir in beef broth, ketchup, salt and pepper.
Stir together corn starch, dry mustard and wine until smooth.
Stir into broth mixture.
Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
Add beef. Heat, stirring, 1 minute. Remove from heat.
Stir in sour cream.
Serve over noodles.
