Beef Stroganoff From The 70'S

• 12 ounces pasta wide egg noodles, uncooked
• 1 tablespoon vegetable oil
• 1 lb top sirloin steak, sliced across the grain into thin 1/2-inch wide strips
• 2 medium onions, cut in half, thinly sliced lengthwise
• 2 cups fresh mushrooms, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1 tablespoon cornstarch
• 2/3 cup dry red wine
• 8 ounces low-fat sour cream
• 1 tablespoon Dijon mustard
• 1/4 cup chopped fresh parsley

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

pasta wide egg noodles, vegetable oil, sirloin steak, onions, fresh mushrooms, garlic, beef broth, worcestershire sauce, pepper, cornstarch, dry red wine, lowfat sour cream, mustard, parsley

Taken from www.food.com/recipe/beef-stroganoff-from-the-70s-305841 (may not work)