Tricounty News

Beef Stroganoff

1 lg. yellow onion 2 T. butter, 2 T. olive oil
1 lb. very tender beef
3/4 c. good red wine (opt.)
1-2 c. sour cream
1/2 c. milk
1 T. cornstarch
Salt and pepper to taste
Extra wide egg noodles
1 T. butter
1 T. dried parsley flakes
Start water to boil for noodles. Slice beef into long, very thin strips (about 1 inch wide by 3 inches long by 1/4 inch thick). Pour wine (optional) over meat and set aside (may be covered and refrigerated overnight). Heat large skillet; melt butter in olive oil; add onions and saute until tender and translucent. Remove inions to a bowl (leaving as much oil as possible in pan) and set aside. By now, water should be boiling; add noodles and cook according to package directions. Add meat and wine to hot skillet; saute on medium to medium-high heat, stirring frequently to cook evenly. Don't overcook the meat. When cooked through, remove from heat. Mix together cold milk and cornstarch. pour into skillet with hot meat and sauce; bring back to boil and cook for 2 minutes, stirring constantly. Remove from heat and gently stir in sour cream (dont cook or boil after adding the sour cream). Salt and pepper to taste. When noodles are cooked, drai. Return to pan; add 1 tablespoon butter and stir to lighlty coat noodles. Toss with parsley flakes. Serve immediately, covering any left overs.