A great traditional dish.
Heat corn oil in large skillet over medium-high heat. Stirring frequently, cook beef, half at a time, removing from skillet as it browns.
Add mushrooms and onion; cook, stirring frequently, for 5 minutes.
Stir in beef broth, ketchup, salt and pepper.
Stir corn starch, dry mustard and wine together in a small bowl until smooth; pour into skillet. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Return beef to skillet; cook 1 minute.
Remove skillet from heat. Stir in sour cream. Serve over egg noodles.
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