Beef Stroganoff From The 70 S Recipe

Ingredients for Beef Stroganoff From The 70 S

• Wide Egg Noodles
• Vegetable Oil
• Top Sirloin Steak
• 1 medium onion, chopped
• Fresh Mushrooms
• Garlic Cloves
• Beef Broth
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• Dry Red Wine
• Low Fat Sour Cream
• Dijon Mustard
• Fresh Parsley

How to Make Beef Stroganoff From The 70 S

1. Cook noodles according to package directions. Set aside.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1 pound of beef (cut into 1-inch strips).
3. Cook, stirring occasionally, until beef is browned and no longer pink, about 5-7 minutes.
4. Remove beef from skillet and set aside.
5. Add 1 tablespoon of oil to the skillet. Add 1 medium onion (chopped), 8 ounces of mushrooms (sliced), and 2 cloves of garlic (minced). Sauté until vegetables are tender, about 5-7 minutes.
6. Pour in 1 cup of beef broth, 2 tablespoons of Worcestershire sauce, and 1/4 teaspoon of black pepper. Bring to a boil.
7. Reduce heat to low and simmer until the liquid has reduced by half, about 5-10 minutes.
8. In a small bowl, whisk together 2 tablespoons of cornstarch and 1/4 cup of dry wine (or 1/4 cup beef broth + 1 tablespoon red wine vinegar).
9. Add the cornstarch mixture to the skillet and cook, stirring constantly, over medium heat until the sauce has thickened, about 3 minutes.
10. Return the beef to the skillet and stir until heated through.
11. Remove from heat.
12. Stir in 1 cup of sour cream and 1 tablespoon of Dijon mustard until well combined. Do not boil.
13. Serve the Beef Stroganoff over cooked noodles. Garnish with fresh parsley.
14. If reheating, do not boil. Heat gently until warmed through.