Beef Stroganoff from the 70's

Recipe by Sageca
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare noodles according to package directions.
  • Heat oil over medium-high heat and add meat.
  • Cook, stirring, until meat is no longer pink, about 5 minutes. Remove and set aside.
  • 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.
  • 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.
  • Add sour cream and mustard to skillet and stir until blended. Serve over cooked noodles, sprinkled with parsley.
  • Tip:Partially freeze meat to make slicing easier.
  • If reheating stroganoff mixture, do not bring it to a boil.
  • Instead of wine you can use beef broth and 1 Tblsp red wine vinegar.
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