Beef Stroganoff I

3 tb 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 tb Catsup

1/2 ts Salt

1/4 ts Pepper

2 tb Corn starch

1 ts 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. By Lynn Rausch <[email protected]> on Jul 31, 1996 -----