This is a nourishing and very easy to prepare dish, especially following the step by step approach given in this recipe. Although it calls for dry mustard, you could use pre-prepared, just be careful with the quantity!
|Beef topside or round steak cut in strips||500 gm|
|Corn oil||3 tbspns|
|Mushrooms, sliced||250 gm|
|Onion sliced||1 cup|
|Beef broth||2 cups|
|Corn starch||2 tbspns|
|Dry mustard||1 tspn|
|Dry white wine||¼ cup|
|Pouring cream||1 cup|
|Egg noodles wide, cooked and drained||200 gm|
In a large skillet heat corn oil over medium-high heat. Add beef a little at a time. Brown well on all sides. Remove beef. Add mushrooms and onion. Cook, stirring for 5 minutes. Stir in beef broth, ketchup, salt and pepper. In a jug, stir together corn starch, dry mustard and wine until smooth and then pour into broth mixture.
Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Add the beef and heat, stirring, for one minute. Remove from heat. Stir in the cream and serve over the pre-cooked noodles.