Ingredients for Beef Stroganoff From The 70's
- 12 ounces wide egg noodles
- 2 tablespoons vegetable oil, divided
- 1 pound top sirloin steak, cut into 1-inch strips
- 1 medium onion, chopped
- 8 ounces fresh mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 1/4 cup dry red wine
- 1 cup low-fat sour cream
- 1 tablespoon Dijon mustard
- fresh parsley, for garnish
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How to Make Beef Stroganoff From The 70's
- Cook noodles according to package directions. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 1 pound of beef (cut into 1-inch strips).
- Cook, stirring occasionally, until beef is browned and no longer pink, about 5-7 minutes.
- Remove beef from skillet and set aside.
- 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.
- Pour in 1 cup of beef broth, 2 tablespoons of Worcestershire sauce, and 1/4 teaspoon of black pepper. Bring to a boil.
- Reduce heat to low and simmer until the liquid has reduced by half, about 5-10 minutes.
- 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).
- Add the cornstarch mixture to the skillet and cook, stirring constantly, over medium heat until the sauce has thickened, about 3 minutes.
- Return the beef to the skillet and stir until heated through.
- Remove from heat.
- Stir in 1 cup of sour cream and 1 tablespoon of Dijon mustard until well combined. Do not boil.
- Serve the Beef Stroganoff over cooked noodles. Garnish with fresh parsley.
- If reheating, do not boil. Heat gently until warmed through.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
13g
Fat
52g
Carbs
16g
