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 <lrausc19@starnetinc.com> on Jul 31, 1996 —–