From: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Reply-To: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Newsgroups: rec.food.recipes
Followup-To: poster
Subject: Beef Stroganoff
Date: 4 Apr 1995 18:03:50 -0500
Organization: University of New Brunswick, Fredericton, NB, Canada
Message-ID: <3l44s6$bni@sol.sun.csd.unb.ca>

      Title: Beef Stroganoff
 Categories: Main dish, Meats, Pasta
      Yield: 4 servings
 
      3 T  Corn oil
      1 lb Beef top round or flank
           Steak cut in small strips
    1/2 lb Mushrooms, sliced
      1 c  Sliced onion
      2 c  Beef broth
      1 T  Catsup
    1/2 t  Salt
    1/4 t  Pepper
      2 T  Corn starch
      1 t  Dry mustard
    1/4 c  Dry white wine
      1 c  Dairy sour cream
      6 oz Wide egg noodles, cooked
           And drained
 
  In a large skillet heat corn oil over medium-high heat. Add beef 1/2
  at a time. Brown well on all sides. Remove beef. Add mushrooms and
  onion. Cook, stirring, 5 minutes. Stir in beef broth, catsup, 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.
 
-Natalie Webber
a4gy@jupiter.sun.csd.unb.ca
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