Beef Stroganoff I

• 3 tablespoons corn oil
• 1 pound beef top round or flank steak cut in small strips
• 1/2 pound mushrooms sliced
• 1 cup onions sliced
• 2 cups beef stock
• 1 tablespoon ketchup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 teaspoon dry mustard
• 1/4 cup white wine dry
• 1 cup sour cream dairy
• 6 ounces egg noodles wide, cooked, drained

1. In a large skillet heat corn oil over medium-high heat.
2. Add beef 1/2 at a time.
3. Brown well on all sides.
4. Remove beef.
5. Add mushrooms and onion.
6. Cook, stirring, 5 minutes.
7. Stir in beef broth, ketchup, salt and pepper.
8. Stir together corn starch, dry mustard and wine until smooth.
9. Stir into broth mixture.
10. Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
11. Add beef.
12. Heat, stirring, 1 minute.
13. Remove from heat.
14. Stir in sour cream.
15. Serve over noodles.

corn oil, mushrooms, onions, beef stock, ketchup, salt, black pepper, cornstarch, mustard, white wine, sour cream dairy, egg noodles

Taken from recipeland.com/recipe/v/beef-stroganoff-i-6077 (may not work)