Beef Strips Sauterne

• 1/2 lb. beef sirloin or chuck, sprinkled with tenderizer
• 1/2 c. thinly sliced onion
• 1/2 c. sliced mushrooms
• crushed garlic cloves
• Tbsp. oil
• 3 c. nonfat dry milk
• 1 crumbled beef bouillon cube
• 1/3 c. flour
• 1/4 c. chopped parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 3/4 c. water
• 1/4 c. Sauterne cooking wine
• hot, cooked noodles

1. Partially freeze beef.
2. Slice thinly across the grain.
3. Saute beef slices, onion, mushrooms and garlic in oil in 12-inch skillet until beef is no longer pink.
4. Remove from heat.
5. Stir in dry nonfat milk, flour, parsley, salt and pepper.
6. Gradually add water, Sauterne and crumbled bouillon cube.
7. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
8. Serve over hot, cooked noodles.
9. Makes 5 1/2 cups.

beef sirloin, onion, mushrooms, garlic, oil, nonfat dry milk, flour, parsley, salt, pepper, water, cooking wine, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213972 (may not work)